If cutting carbs was a new year’s resolution, look away… People all over the world are feeling the bite of rising costs of living, so a suggestion from Nobel Prize-winning physicist Professor Giorgio Parisi to find a cheaper way to cook pasta has caused a food fight. He suggests turning off the heat mid-way through cooking the carby goodness and covering it with a lid, allowing the hot water to cook the rest, thereby cutting your fuel costs. Suffice it to say his idea has provoked a semi-heated debate among foodies… Michelin-starred chef Antonello Colonna is one who doesn’t think the pasta would be al dente, saying the method would leave the pasta rubbery and he’d never serve it in his restaurant. It sounds like the only way to settle this is with an extensive at-home pasta cooking experiment… You know, for science.