What component is essential for achieving a creamy coating in a budget 'Cacio e Pepe Style' pasta without expensive cheese?

A small amount of flour mixed vigorously with reserved starchy pasta water

The classic Cacio e Pepe relies on Pecorino Romano cheese to create a creamy emulsion with the pasta. To achieve a similar effect on an extreme budget, the principle of starchiness is employed. The secret weapon involves reserving some of the starchy water the pasta was cooked in. This water is then mixed vigorously with a small, measured amount of flour, which mimics the necessary starchiness. When this mixture is tossed with the cooked noodles, the starch binds and thickens the liquid, creating the desired creamy coating without relying on the expensive cheese ingredient.