With locatelli pecorino romano.
this post was submitted on 01 Oct 2023
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You're missing the main ingredient to make it creamy: cooking water.
You need to mix the cheese with one ladelful of water (picked when the pasta is almost ready so there's some gluten in it).
Then drain the pasta and stir it in the sauce.
If you don't do that there's pretty much no way to avoid clumps.
Exactly this. The cheese/pepper/water mix should have the density of thick yogurt, or peanut butter: in between so dense that will completely cling to your fork and so runny that will completely drip out of it.