Pasta alla gricia is basically just cacio e pepe with guanciale. How come when it comes to making cacio e pepe, temperature control is stressed so much so that the cheese will not clump up, but for alla gricia, the clumping does not seem as big of a concern? A common tip for making cacio e pepe not clump is to use concentrated pasta water. I have also seen some versions that use cornstarch and olive oil to stabilize the sauce. The emphasis seems to be that starch slows down how quickly the proteins in the cheese coagulate. But what about fat/oil as in the case of guanciale fat or olive oil? Does it play a similar role to starch?
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