What's the best way to make cacio e pepe?

Adam Roberts (who occasionally contributes here, if I'm not mistaken) has a great version on his site, The Amateur Gourmet. It's from Mark Ladner - chef at Del Posto: http://www.amateurgourmet.com/2011/04/spaghetti_cacio_e_pepe.html There's a demo video too. (The recipe was on the AG's recent 'Best of 2011' list, so I actually just remembered it myself - perfect timing to see this question!)

I haven't made this version personally, but it sounds like it would turn out well: http://smittenkitchen.com/2010/02/spaghetti-cacio-e-pepe/