
I cannot for the life of me make a presentable cacio e Pepe. How did you get it down?
After numerous attempts, I still cannot get this to come together. I use fresh pecorino Romano cheese and gradually add pasta water while trying to make the sauce, but it either turns too watery or clumps up. How do people get that velvety smooth texture that I see people easily do in videos? Also, when I add the cheese at the end, it clumps in my mixing bowl even though it’s not on the stovetop. What am I doing wrong? Here’s my recent plate