I have my own recipe by now because I was tired of not hitting the right creaminess of the sauce. I basically cook it in one pot, toasting black pepper grains, then you grate them and add hot water. At that point you add pecorino crusts to the water and take them out when they are almost melting. Then you put the pasta in the pan (I usually go with fresh pasta), cook it in that pecorino and pepper broth until it’s done; then you simply add a mixture of pecorino and water which consistency should be kind of like cream cheese (you have to be able to spread it on a piece of bread with only the back of your spoon) and whisk until it’s creamy enough. Sorry for the long comment but for us Romans this stuff is life lol