My favorite Italian pasta dish is the Roman cacio e pepe. This is a variant of the same idea mixed with pasta al limone, which cuts against some of the fattiness of the pecorino Romano using lemon. There aren't many ingredients here, so definitely use good quality pecorino and don't be afraid to include a lot of pepper. If you ordered this dish in Italy, it'd come served with tonnarelli pasta, but since that's hard to find here in the USA, I recommend using the thickest spaghetti you can find.
Original Recipe Source (Bon Appetit)
Prepare the lemon. Use a grater to zest the entire lemon, then squeeze out and reserve the juice
Prepare the pepper, you can either grind it out with a pepper grinder or just stick your peppercorns in between some wax paper and place them on top of your cutting board, and hammer them a few times with the bottom of a heavy skillet
Fill a stock pot or large sauce pan with water, salt aggressively with kosher salt (the water should taste like sea water) and start boiling it on the stove
When water has boiled, add pasta and cook until al dente
Add cream and lemon zest to a large walled skillet or saucier over medium heat
When cream is simmering, adjust heat to low and whisk in butter one tablespoon at a time
Stir in lemon juice and pecorino
Adjust thickness of sauce with a bit of pasta water if necessary
Drain the pasta, transfer cooked pasta to the pan with the cheese sauce, and combine using tongs until everything is nicely coated