Cheese and Black Pepper Pasta (Cacio e Pepe)

Simple and delicious. No explaining it. Use Pecorino Romano or Parmesan Reggiano, or both.

Ingredients:
3/4 pound spaghetti other thick pasta
One and a half cups finely grated Parmesan or Pecorino Romano cheese
2 teaspoons freshly ground pepper
2 tablespoons olive oil
1/2 cup of the pasta water.

Preparation:
Mix the ground pepper with most of the cheese (save some for the table). Cook the pasta and reserve a half cup of the water. Drain the pasta and quickly put it  back in the pasta pot with the reserved water and 2 tablespoons olive oil.
Stir and add the cheese and pepper a little at a time to coat the pasta.
Serve in warmed bowls.