Cacio e Pepe

Make the Parmesan Cheese Bowl
-1 The size of cheese bowl you want to create will reflect on how much cheese you should use. Choose a bowl to shape yours onto.
-1 Heat a large pan on low heat until warm.
-1 Spread the Parmesan cheese evenly around the pan. The cheese layer can't be too thin or too thick because it will break or fall apart otherwise.
-1 Once the cheese is fully melted, remove the skillet from the heat and let it cool for 3-5 minutes.
-1 Using a spatula, loosen the cheese from the pan and turn the pan upside down. CAREFULLY peel the cheese over your upside down bowl.
-1 Let the cheese cool over the bowl until set.
-1 Once set, remove the cheese from the bowl. Mold the bowl as desired.
Make the Cacio e Pepe
-1 Cook the spaghetti until al dente. (Read the instructions on your pasta box. Mine said 11-13 minutes, but I cooked it for 9 minutes to ensure that the pasta was al dente.)
-1 Save some of the pasta water using a heat-safe measuring cup. (I suggest 1 cup in case your pasta needs more.)
-1 Drain the spaghetti, and set aside.
-1 Melt the butter in a large skillet on medium heat.
-1 Add a generous layer of freshly ground pepper over the melted butter. (I added 1 teaspoon and then added extra, but this will be dependent on your tastebuds! You can always add more, but it's hard to take away what's in the pan.)
-1 Add the pasta water to the butter and pepper mixture. Bring the mixture to a boil.
-1 Add the pasta and toss it with the buttered water using tongs.
-1 Add ¾ of the pecorino cheese, and continue heating and mixing until the cheese has melted into the pasta.
-1 Add more cracked pepper if desired.
Put everything together
-1 Serve in the Parmesan cheese bowl.
-1 Garnish with the rest of the pecorino cheese, parsley and more cracked pepper.