Cacio e Pepe is definitely one of those things that you have to find what works for you . . . . . .
From my experiences - American versions of italian cheeses are just not the same as those you get in Italy - regardless of how much you spend or how “authentic” you think you’re buying . . . . . so recipes that work in Italy don’t always work in the US (if that is where you’re cooking/purchasing ingredients).
I don’t do any of the oil/garlic stuff. I now just boil the pasta - reserve a cup or two of the liquid - drain the pasta - put pasta back in hot pot with a drizzle of oil, pepper, and cheese - quick toss - add the cooking liquid - quick toss - put cover on pot and let it all sit for 2 minutes - then toss well until everything seems mixed together and cheese seems melted and distributed.
My biggest “error” always seems to be (what I believe to be) overheating the cheese which causes it to start separating and clumping. I end up with as much cheese clumped onto my tongs and clinging to the pot. For ME - letting the heat of the pasta and pot melt the cheese seems to help eliminate this.
It isn’t something I would do for a crowd until you find what works for you . . . . but once you get it to work, it is definitely a go to, easy dinner for me - and I love this dish.
