IMO, Cacio e Pepe is a wonderful dish. The ingredients are minimal, but there is some technique involved in emulsifying the sauce properly. You can't just dump the cheese into the pan and toss with the pasta (hopefully the recipe you found explains the correct technique).
My recommendation is that the first time you make this, please, please do yourself a favor and find the correct ingredients. Do NOT use domestic Parmesan or even Parmigianno-Reggiano. This dish NEEDS to be made with imported Pecorino-Romano, and not domestic Romano cheese. Pecorio-Romano is made with sheep's milk as opposed to cow's milk (Parm), and there is a noticeable difference in flavor.
Also, please try to use fresh cracked black pepper. If not, the pepper loses flavor notes due to oxidation.
Since the dish really consists of just a few ingredients, the quality and origin will make a huge impact on the final product.