Pasta with pecorino and pepper
I have been trying to make Cacio e pepe. I have been using a recipe I heard and saw on television...test kitchen show! As I understand, starchy cooking liquid is the key. I cook the pasta in a smal amount of water which I then use to make the sauce. It always tastes great, but the cheese sticks to the bowl and becomes very "gummy". Any suggestions for the delicious Italian dish?