With locatelli pecorino romano.
this post was submitted on 01 Oct 2023
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The gluten free pasta is likely it. I use a ton of pasta water when making these dishes and the cheese dissolves into the sauce.
Try mixing in a little potato starch slurry into the pasta water after the pasta is cooked and see if that helps.
Thank you for the comment! This was what I was trying to comment but couldn't find the right words.
Starched pasta water is like a secret roux that underpins Italian pasta dishes. You can swap that starch for another, but skipping the starch entirely breaks the sauce.