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Dissolve 4g starch in 40g water. Heat this mixture gently until it thickens and turns from cloudy to nearly clear. This process, known as starch gelation, increases the viscosity of the mixture. Once the starch solution is ready, allow it to cool slightly by either waiting or mixing it with a small amount of cold water.
The next step is to combine the starch solution with the cheese. Manually grating the cheese is not ideal, since it leads to chunks of different sizes. We recommend blending it with the starch solution for a smooth, homogeneous sauce. If blending is difficult, add a splash of water to ease the process, and season with freshly ground black pepper to taste.
Meanwhile, cook the pasta in slightly salted water until it is al dente. Save some of the pasta cooking water before draining. Once the pasta has been drained, let it cool down for up to a minute (even a little bit longer for an amount of pasta >1kg) to prevent the heat from destabilizing the sauce. Mix the pasta with the sauce, ensuring even coating, and adjust the consistency by gradually adding reserved pasta water as needed.
SOURCE:
https://arxiv.org/pdf/2501.00536