Cacio e peppa cooling

I use the method from Chelbowski for making cacio e peppa. There is no clumping and the sauce is smooth when it's plated (on a heated plate), tasty while hot, but as it cools some of the cheese sticks to the plate. I have never actually had cacio e peppa any place else so I don't know if this is normal or if I am messing up the emulsion. submitted by /u/Zakkman