They would get along well with J. Kenji Lopez-Alt.
Did you try it yet?
Difficult? Really? It’s pasta, cheese, pepper and pasta water. I can’t think of an easier pasta dish, TBH. 
Then again, I’m German. Maybe I’m ONE of the scientists mwaaahahahahahahaha 
PS: Just read the ‘secret.’ Cornstarch? No thanks. Hot tip: cook your spaghetti in a shallow pan vs. a pot with just enough water. The starchy water makes cacio e pepe a walk in the park.
Now I want cacio e pepe for dinner tonight. But I also want pad kra pao thanks to @Mr_Happy
Cornstarch is a perfectly fine substitute to replicate the accumulation of starch in water that’s been cooking a huge amount of pasta.
The biggest problem I have in making traditional cacio e pepe is getting the TEMPERATURE right. Pecorino (or parm) has a very narrow window where it will melt enough to be emulsified w the pasta water but not so hot that it breaks, all the solids clump up, and you’re left with something lumpy and watery.
This video really break it down and suggests similar tricks to make things easier.
Huh. I guess I just got really lucky the last (and first) time I made it. I grated the pecorino, added it to the drained spaghetti, added a ladle of pasta water, tossed, added black pepper*… et voilà: perfection (if a bit bland, TBH — 'tis a simple dish after all).
But now I’m wondering if it was just beginner’s luck… 
*toasted the whole peppercorns and bashed them up in a mortar & pestle, which made it slightly more interesting.
I find carbonara more difficult, what with more moving parts/ingredients 
I find carbonara way easier, since the egg yolks are packed with emulsifiers and make the sauce (almost) foolproof.
Even simpler is what Carla Lalli Music termed ‘daddy pasta’, basically, meatless carbonara. Use olive oil/butter in place of rendered guanciale. It scratches that indulgent itch without being QUITE so heavy as proper carbonara.
I’ve only made it a couple of times, and it turned out fine. Pasta’s def in my wheelhouse, tho.
It’s usually the temp of the pasta that causes clumping (if you skip the cornstarch).
Yep. I was amazed the first time I tried it.
Gift article:
I sometimes make an avgolemono pasta, with orzo cooked in chicken broth, to which I add beaten egg and lemon juice. It involves a lot of stirring over low heat, until the sauce thickens.
