How to make Cacio e Pepe

There's a pasta dish which, up until a few years ago, was mostly known in Rome to Romans who enjoy simple Roman dishes. The name is Casio e Pepe, which simply means cheese and pepper, in certain Romain dialects.

I only recently learned of the dish when I saw pictures of it prepared by people remembering the late, great Anthony Bourdain. So I've decided to try my hand at it tonight, and in preparation found this rather comprehensive run-down of the ingredients and cooking methods. It's a delightful read in itself, even without planning to make the dish (even though you should). What especially resonated with me was this:

A cacio e pepe recipe stands or falls by its method, the alchemy that  turns dry cheese and water into creamy sauce. I have no problem  believing that all the recipes I try work well in the hands of an expert  – my job, I think, is to work out which one gives the rest of us the  best chance of success.

So, go ahead and read the whole thing.

PS: The dish pictured isn't Cacio e Pepe. It's a somewhat unorthodox Carbonara. Don't fight me.

Update: I made it. I used too much water, so the sauce didn't thicken the way I want it. Fortunately, some Pecorino is still left, so I'll try again next week.

The lumps are bigger pieces of Pecorino that were too soft to grate.