I made a good cacio e pepe! Woopwoop!
The trick is to use as little water as possible when boiling the pasta. This allows you to create an extra thick, starchy pasta water, which in turn makes the emulsification process much easier. If you live in the UK, I should warn you that the pecorino Romano sold in most super markets here has a tendency to be extra salty. I recommend that you have a taste before adding it to the dish.
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