Cacio e pepe

Here to confirm that the advice about using better quality pecorino romano for cacio e pepe resulting in an easier, more stable, and more delicious sauce is 1000% true. I struggled for years with the traditional recipe and using Locatelli Pecorino Romano here in the US. Unless I got incredibly lucky and was super focused, the sauce always broke, was too salty or was almost too cold that it was un-enjoyable to eat. Recently, I noticed that Lidl nearby me started stocking Agriform Pecorino Romano PDO so I picked one up as I was looking to make some Carbonara (obviously much easier sauce than Cacio e Pepe). I loved the taste of the Agriform on its own so I decided to try to make Cacio e Pepe with it with very low expectations. I am absolutely astonished by how delicious it was. Totally recommend!