标题： Cacio和Pepe酱的相行为 显示英文标题

标题： Phase behavior of Cacio and Pepe sauce

摘要： “Pasta alla Cacio e pepe”是一种传统的意大利菜肴，由意大利面、佩科里诺奶酪和胡椒制成。 尽管其原料清单很简单，但要达到酱汁的理想质地和浓郁口感可能具有挑战性。 在本研究中，我们系统地探讨了Cacio和pepe酱的相行为，重点研究了在不同奶酪、水和淀粉比例下，酱汁在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，对实际烹饪有直接的影响。 具体来说，我们确定了一个区域，在该区域中，淀粉浓度低于1%（相对于奶酪质量）会导致系统范围内的结块，这一条件决定了我们所谓的“马苏里拉相”，并对应于一种不愉快且分离的酱汁。 此外，我们在固定淀粉水平的情况下，研究了奶酪浓度相对于水的影响，观察到一个下临界溶液温度，我们通过一个最小有效自由能模型对其进行了理论解释。 最后，我们根据我们的发现提出了一种科学优化的食谱，使这种经典菜肴能够始终如一地完美呈现。 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 and 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. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.