Heat a large, deep skillet with the olive oil. Once warm, add the flour and parmesan asiago dipper. Stir to create a paste (roux) and cook for 3-5 minutes until flour has turned slightly golden.
While whisking, add the warm milk. Stir until smooth and slightly thickened.
Sprinkle in the cheese, 1 cup at a time. Stir until melted and smooth.
Stir in the lemon juice and season to taste with sea salt and fresh ground pepper.
Toss in the cooked pasta until well coated. Finish with a fresh grate of pecorino and enjoy!