Cacio e Pepe

Popular Science did this based on a preprint in Soft Condensed Matter publication.  I got it through apple news so I don't know what issue it was in. However the title in Popular Science is "Physicists figure out the perfect Cacio e Pepe recipe"

2 Servings

Ingredients

• Pasta 240g or 8.5 oz
• Pecorino cheese 160g or 5.5oz
• Cornstarch 4 g or .15 oz
• Water 40ml or 1.4 fl oz
• Ground black pepper
  

Directions

• Combine the cornstarch and cold water in a sauce pan. Heat the mixture gently until it thickens and turns from cloudy to near clear. Once it is ready, allow it to cool slightly by either waiting or mixing it with a small amount of cold water.
• The next step is to combine the starch solution with the cheese an pepper in a blender. If the blending is difficult, add a splash of water.
• Cook the pasta in slightly salted water until it is al dente.  Save some of the pasta water before draining.  Let the transferred pasta water cool for up to a minute (or longer if more than a recipe for 2 is used).
  
• Mix the pasta with the sauce, ensuring an even coating, and adjust the consistency by gradually adding reserved pasta water as needed.
• This sauce can withstand reheating up to 80 to 90C (176F to 194F)