Physicists stirred up controversy with scientific cooking tips in 2025
A smooth cacio e pepe pasta sauce can be hard to achieve Brent Hofacker/Alamy Scientists’ new recipes for a classic pasta dish and boiled eggs were among the most talked-about science stories of 2025, provoking delight and fury in equal measure. In January, Ivan Di Terlizzi at the Max Planck Institute for the Physics of Complex Systems in Germany and his colleagues reported their analysis of how to make a perfect cacio e pepe pasta sauce, a silky emulsion of black pepper, pecorino cheese and water that is famously difficult to get smooth without clumps. The secret, according to the team, is to add a dash of cornstarch. This finding was based on the meticulous testing of hundreds of different sauces with minor differences in the proportions of cheese, starch and water, which helped Di Terlizzi and his team plot out detailed graphs and diagrams showing when the sauce was likely to be free of clumps. But despite this scientific justification, their findings proved controversial, especially in the researchers’ home country of Italy. “Because we …









