Ig Nobel winners on theory of cacio e pepe pasta sauce. https://www.google.com/imgres?q=cacio%20e%20pepe&imgurl=https%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2F0%2F0d%2FSpaghetti_cacio_e_pepe_%2528creamy_as_it_should_be%2529.jpg&imgrefurl=https%3A%2F%2Fcommons.wikimedia.org%2Fwiki%2FFile%3ASpaghetti_cacio_e_pepe_(creamy_as_it_should_be).jpg&docid=lk73sBZ4j7D5NM&tbnid=QnFympEkiTcp-M&vet=12ahUKEwjUyovn2uSPAxVnRaQEHR-KNOoQM3oECBgQAA..i&w=3008&h=2000&hcb=2&ved=2ahUKEwjUyovn2uSPAxVnRaQEHR-KNOoQM3oECBgQAA

Italian physicists win Ig Nobel for perfecting pasta sauce

A group of Italian physicists have been awarded the 2025 Ig Nobel Prize in Physics for a study that tackles one of the country’s most cherished yet challenging dishes: cacio e pepe. Their work, carried out with colleagues from Austria, Germany and Spain, explores why the sauce sometimes turns creamy and delicious while other times […]

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