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You may need to practice a couple of times to get the right mixture and consistency. Also, Caveat Cheese Emptor: the word cacio is used for cheese in Lazio, so be aware that the brand Cacio de Roma is not what you need, despite its name. Use a good Pecorino Romano, freshly grated.
Find it online: https://garrubbo.com/recipes/bucatini-cacio-pepe/