Yotam Ottolenghi's version of cacio e pepe diverges from Roman orthodoxy in one crucial way: he adds pasta water gradually, rather than in one aggressive pour. This creates a smoother, more emulsified sauce that clings to every strand without clumping. The result is transcendent, and the technique is learnable. The Recipe Ingredients (serves 4): 1 lb tonnarelli or spaghetti, 2 cups finely grated Pecorino Romano, 2 tablespoons coarsely ground black pepper, salt. Method: Toast pepper in a large pan over medium heat for 2 minutes. Cook pasta in salted boiling water until al dente; reserve 2 cups pasta water. Add pasta to pepper pan off heat, tossing constantly. Add Pecorino gradually, alternating with pasta water—one ladle water, one handful cheese, one ladle water, one handful cheese—until sauce becomes glossy and pourable. The starches in the water emulsify with cheese, creating silk instead of clumps. Finish with more pepper and a final grating of Pecorino. The entire process takes 3 minutes maximum; heat breaks the emulsion. Temperature control is everything—work quickly, off heat, whisking constantly. The first time you nail the silky consistency, you'll understand why Romans have fought about this dish for centuries.