Don't let the number of ingredients fool you, this dish offers a lot of flavor despite it's simplicity. Be sure to get high quality ingredients; it makes a big difference in a recipe with so few ingredients and it's still ridiculously cheap to make. Even the pepper is important, don't use the powdery stuff that's been sitting around for a year, splurge on some high quality peppercorns; you won't regret it. The lack of oil is one of the most notable things about this recipe. While some add oil or butter to this dish, you'll find it really isn't necessary. Instead you use the starchy pasta water to create an emulsion sauce with your cheese which will stick to the pasta beautifully. As for the pasta itself, taglioni is a particular cut, but this recipe would work just as well with something thicker like tagliatelle or fettucine. Although it's an old Roman favorite, I got this recipe from a recipe blog called Rachel Eats which I highly recommended. I wanted to post it on here to give it a wider audience.