So ive made the pecorino "creme" with the roasted pepper corn in a separate cold pan. Pasta is ready to be put into the sauce. Every video I see , the chef puts the pasta right into the sauce from the water and there is no issue at all with the cheese creme becoming clumpy. Everytime I put the pasta in the creme is clumps up. Is this some kind of magic I don't have, because the pasta too hot for what I can tell for the cheese to stay creamy. Do I really need to let it cool down a little before mixing?
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