What happens when eight Italian physicists living abroad attempt to cook the perfect bowl of Cacio e Pepe and fail? They turn to thermodynamics. In a delightful blend of culinary tradition and rigorous science, researchers from the Max Planck Institute for the Physics of Complex Systems in Dresden, along with collaborators from Barcelona, Padova, and Vienna, have developed a foolproof scientifically optimized method to prepare the classic Roman dish. “We study phase separation in the lab,” explains Dr. Ivan Di Terlizzi. “We thought why not apply it to our dinner?” Cacio e Pepe, literally "cheese and pepper", is notorious for its deceptively simple ingredients and the maddening tendency of the sauce to clump. By studying how cheese proteins interact with water and heat, the researchers created a phase diagram to identify conditions under which the sauce remains smooth and creamy. The secret lies in controlling the concentration of starch and temperature. Curious about the full scientific details? Please refer to G. Bartolucci et al. "Phase behavior of Cacio e Pepe sauce", Physics of Fluids 37, 044122 (2025).