Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: pasta water usually only retains a starch level of about one percent after cooking. Luckily, the physicists found a simple solution. To remedy the issue researchers used a tried-and-true shortcut: cornstarch.

Physicist Ivan Di Terlizzi wasn't having much luck perfecting cacio e pepe in the kitchen, so he instead decided to perfect it in a lab.

That’s why everyone should know how to make this cacio e pepe recipe. It’s pasta with cheese and pepper—what could be bad about that? The Roman classic requires just six ingredients (four, if you don’t count salt and pepper) and takes 20 minutes to whip up.