Casa Lawrence and a Recipe for Spaghetti Cacio e Pepe (Spaghetti with Pecorino Cheese and Black Pepper)

good quality spaghetti (I like De Cecco)

extra virgin olive oil

to 2 cups (250 to 300 g) grated pecorino cheese (Pecorino di Picinisco D.O.P. is preferred, but use the best quality you can find!)

to 2 tbsp freshly ground black pepper, to taste

sea salt