Cacio e Pepe with an Edible Cheese Bowl

Preheat your oven to 400°F (200°C).

On a silicone-lined baking sheet, spread 1/2 cup of finely grated Pecorino Romano cheese into a thin, even circle.

Sprinkle the cheese circle with a little freshly ground black 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 brittle. Carefully lift it with a spatula and drape it over an inverted small bowl to form a bowl shape. Let it cool completely to set.

In a large mixing bowl, place the 2 cups of finely grated Pecorino Romano for the sauce.

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

Season the boiling water with a small amount of kosher salt. Be conservative, as the cheese is very salty.

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

Add about half of the crushed pepper to a large, dry skillet and toast over medium-low heat until fragrant.

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

Using tongs, transfer the cooked pasta directly from the pot into the skillet with the toasted pepper. Do not drain all the water.

Ladle a few scoops of the starchy pasta water into the skillet. Toss the pasta continuously over medium heat for about 3 minutes, adding more pasta water as needed to keep it hydrated and create a light sauce.

While the pasta finishes in the skillet, ladle some hot pasta water into the bowl of grated cheese and 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 completely.

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

Serve the Cacio e Pepe immediately in the prepared cheese bowl. Top with any extra sauce from the pan and a sprinkle of the remaining crushed black pepper.