I think Alton Brown's method of making a paste and then adding the pasta and water is excellent, but you've got to at least listen to this guy:
Cacio e Pepe: Original vs. Foolproof vs. Gourmet with Luciano Monosilio | Answering Babish
He cheats and uses cornstarch, but says this is what he serves in his restaurant due to time and volume constraints! This method starts about 6 minutes in on the video.
Cacio e pepe infallibile/follproof
Spaghetti 240 g
Grana padano cheese 150g g
Pecorino romano/Pecorino cheese 120g
Olio EVO/EVO oil 20 g
Maizena/Corn Starch 5g
Pepe nero/Black pepper 2g
Acqua 50ml
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