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Dissolve 5g of powdered starch in 50g of water.
Heat the mixture gently until it thickens and turns clear.
Add 100g of water to cool the mixture.
Blend the cooled mixture with 200g of cheese and add toasted black pepper.
Cook 300g of pasta in slightly salted water until al dente, then drain and allow to cool slightly.
Mix the sauce with the pasta, adjusting the consistency with a little reserved starchy water if needed.