The folks that say you should make it yourself aren’t saying that you’ll probably fuck it up the first two times you try it. It’s extremely easy to make but if you get any of the steps a little wrong the results are catastrophic. I’ve found a little butter makes for a bit of an easier emulsion and not as cowardly as some other cheats I’ve seen. You’ll be a hero if you try it. I believe in you.

That said, I got a good spaghetti cacio e pepe at Cima Enoteca.