标题： Cacio e Pepe酱的相行为 显示英文标题

标题： Phase behavior of Cacio e Pepe sauce

摘要： “Pasta alla Cacio e pepe”是一种传统的意大利菜，由面食、佩科里诺奶酪和胡椒制成。 尽管它的原料列表很简单，但要达到酱汁的完美质地和奶油感可能会很具有挑战性。 在本研究中，我们系统地探索了Cacio e pepe酱的相行为，重点关注在不同比例的奶酪、水和淀粉条件下，随着温度升高时的稳定性。 我们确定淀粉浓度是影响酱汁稳定性的关键因素，并且对实际烹饪有直接影响。 具体来说，我们界定了一个区域，在该区域内，相对于奶酪质量，淀粉浓度低于1\%会导致形成系统范围内的团块，这种情况决定了我们所谓的“马苏拉拉相”，这对应于一种令人不愉快且分离的酱汁。 此外，我们在固定淀粉水平下检查了奶酪浓度相对于水的影响，观察到一个较低的临界溶解温度，我们通过最小有效自由能模型对其进行了理论解释。 \tcr{我们进一步分析了一种不太传统的稳定剂柠檬酸三钠的效果，并观察到从马苏里拉奶酪相到完全光滑和稳定的酱汁的急剧转变，而淀粉稳定的混合物则相反，这种转变更为渐进。} 最后，我们根据我们的发现提出了一种科学优化的配方，使这种经典菜肴能够得到一致的完美执行。 显示英文摘要

摘要： ``Pasta alla Cacio e pepe'' is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio e pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1\% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the ``Mozzarella Phase'' and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. \tcr{We further analyze the effect of a less traditional stabilizer, trisodium citrate, and observe a sharp transition from the Mozzarella Phase to a completely smooth and stable sauce, in contrast to starch-stabilized mixtures, where the transition is more gradual.} Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.