Uhh, I've had menus with 'Pasta Aglio, Olio e Peperoncino' and 'Cacio e Pepe' with good olive oil on top in Italy with assiago/parmigiano/peccorinno (individually of course) when I lived and worked in an agro-tourism that specialized in sheep/goat cheese in Italy. They almost always the most requested dish after tagliatelle con ragu or seasonal grilled vegetables by the regulars.