How do you make the edible cheese bowl crispy?

Bake grated Pecorino Romano in a mound on parchment paper at high heat until golden and lightly crisp, then mold it while warm over an oven-safe bowl to set its shape.

What's the secret to creamy cacio e pepe sauce without cream?

Reserve starchy pasta water and whisk it into finely grated cheese off-heat, working quickly to emulsify the cheese and create a silky sauce.

Can you make the cheese bowl ahead of time?

Yes, bake and cool the cheese bowl completely, then store it in an airtight container at room temperature for up to 2 days before serving.

What if the cheese bowl cracks when you remove it?

If the bowl breaks, you can still serve the cacio e pepe in a regular bowl or plate, or attempt another cheese bowl with slightly lower oven temperature for a less brittle result.

Is Pecorino Romano essential or can you substitute it?

Pecorino Romano is traditional and necessary for authentic flavor; Parmigiano-Reggiano can work in a pinch but produces a milder, less sharp result.

Cacio e Pepe with Edible Cheese Bowl

Name: Cacio e Pepe with Edible Cheese Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2.5 cups Pecorino Romano cheese, finely grated, divided; 1 tbsp black peppercorns, plus more for garnish; 8 cups cold water; Kosher salt, to taste; 1/2 lb spaghetti

CookOSBeta

Cacio e Pepe with Edible Cheese Bowl | CookOS

Ingredients

2.5 cups Pecorino Romano cheese, finely grated, divided
1 tbsp black peppercorns, plus more for garnish
8 cups cold water
Kosher salt, to taste
1/2 lb spaghetti

5 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
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.
3
Bake for 4-6 minutes, until the cheese is melted and lightly golden.
4
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.
5
Place the remaining 2 cups of grated Pecorino Romano in a large mixing bowl.
6
In a large pot, add 8 cups of cold water and bring to a rolling boil over high heat.
7
Once boiling, season the water with a small amount of kosher salt.
8
Using a mortar and pestle, crush the black peppercorns until coarsely ground.
9
In a large skillet, lightly toast about half of the crushed pepper over medium-low heat until fragrant.
10
Add the spaghetti to the boiling water and cook according to package directions, typically 8-13 minutes, until al dente.
11
Using tongs, transfer the cooked pasta directly from the pot to the skillet with the toasted pepper. Reserve the starchy pasta water.
12
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.
13
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.
14
Once the liquid in the skillet has reduced by about three-quarters, turn off the heat.
15
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.
16
Serve the Cacio e Pepe immediately in the prepared cheese bowl. Garnish with the remaining crushed black pepper.