Spagetti w/Cheese & Peppers Looks and Tastes Great!

Spagetti With Cheese and Pepper (Spaghetti al Cacio e Pepe)

2 tablespoons extra-virgin olive oil
Salt
1/2 teaspoon freshly ground black pepper
1/2 pound pecorino cheese, medium-aged such as Crosta Rossa di Pienza, see cook's notes
1 pound spaghetti
Cook's notes:Hazan says he prefers a young or medium-aged pecorino because it is softer and lighter than aged pecorino. He says Whole Foods, some better delis and some gourmet markets carry it.
Procedure:
1. Fill a pot for the pasta with about 6 quarts of water, place over high heat and bring to a boil.
2. Put the olive oil, 1 1/4 teaspoons salt and pepper in small saucepan and place over very low heat.
3. Grate cheese using the medium-sized holes of a grater and put in the bowl you'll be serving the pasta in.
4. When the water for the pasta is boiling, add about 2 tablespoons salt. Add the spaghetti and stir until all the strands are submerged. Cook until al dente (tender but a little firm to the bite).
5. A few minutes before the pasta is ready, add 1/4 cup of the pasta water to the bowl with the cheese. Stir vigorously until a creamy paste is formed. When the pasta is ready, drain well and transfer to the serving bowl. Toss very well until the pasta is coated with the cheese. Add the hot olive oil with the salt and pepper; toss again and serve at once.
Nutrition information (per serving):230 calories (39 percent from fat), 9.5 g fat, 3 g saturated fat, 10 mg cholesterol, 30 g carbohydrates, 8 g protein, 1,009 mg sodium, 3 g fiber