Cacio e Pepe with an Edible Cheese Bowl

Preheat your oven to 400°F (200°C).

On a silicone mat-lined baking sheet, spread about 1/2 cup of the finely grated Pecorino Romano cheese into a thin, even circle. Sprinkle with a little freshly ground pepper.

Bake for 4-6 minutes, until the cheese is melted and lightly golden.

Let the cheese crisp cool for about 30 seconds until it's pliable but not too hot to handle. Carefully lift it and drape it over an inverted small bowl to form a bowl shape. Let it cool completely until hardened.

Place the remaining 2 cups of grated Pecorino Romano in a large mixing bowl.

In a large pot, add 8 cups of cold water and bring to a rolling boil over high heat.

Once boiling, season the water with a small amount of kosher salt.

Using a mortar and pestle, crush the black peppercorns until coarsely ground.

In a large skillet, lightly toast about half of the crushed pepper over medium-low heat until fragrant.

Add the spaghetti to the boiling water and cook according to package directions, typically 8-13 minutes, until al dente.

Using tongs, transfer the cooked pasta directly from the pot to the skillet with the toasted pepper. Reserve the starchy pasta water.

Ladle some of the starchy pasta water into the skillet. Cook over medium heat, tossing the pasta continuously for about 3 minutes. Add more pasta water as needed to keep the pasta hydrated and create a light sauce.

While the pasta is cooking in the skillet, ladle some of the hot pasta water into the bowl with the grated cheese. Mix vigorously with a spatula to form a loose, creamy paste.

Once the liquid in the skillet has reduced by about three-quarters, turn off the heat.

Add the cheese paste to the pasta in the skillet. Toss and stir vigorously off the heat until a creamy, emulsified sauce forms and coats the spaghetti.

Serve the Cacio e Pepe immediately in the prepared cheese bowl. Garnish with the remaining crushed black pepper.