Everything depends on temperature. Cheese added to anything too hot will seize, and a seized cacio e pepe cannot be rescued, only eaten sadly.
Cacio e pepe
Cooking, seasonally and without fuss
Made this twice. The second time I used less water in the cheese paste and it came together instantly.
Did yours seize the first time? Mine did and I have been afraid of it since.
It did. The trick is taking the pan properly off the heat, not just turning it down.
Tested at 4 servings and the scaling held. Good.