I know that cacio e pepe is supposed to be an easy dish, but for some reason, I can't seem to get it right. Very frustrating. Whenever I try, I always end up with a couple balls of melted cheese just sitting there among the pasta, not integrated or melted into the dish.
Pouring pasta water doesn't help at all; in fact, it seems to only encourage the cheese glob formation. I also have a similar problem with fettucine alfredo as well.
I do use good, freshly grated romano cheese and high-quality butter. Any suggestions would be appreciated!