Cacio e Pepe in a Parmigiano Bowl

Step 1: To make the Parmigiano bowl spread a thin layer of cheese, forming a 6 inch circle, in a slightly warmed non-stick pan. Cook until cheese begins to bubble. Remove from heat and let cool until it can be slid out of the pan in tact, but still warm enough to form over a small bowl.

Step 2: Cook pasta according to directions on package. About three minutes before pasta is ready, ladle boiling pasta water into a hot saute pan, and add butter, olive oil, and pepper.

Step 3: When the pasta is al dente, drain and add to the saute pan. Toss until almost all of the water mixture is absorbed into the past.

Step 4: Add about half the Pecorina Romano and Parmigiano Regiano cheeses to the pasta and toss. Add the remaining cheeses to the pasta and toss again.

Ingredients:

  • Use 3/4 cup grated Parmigiano Regiano cheese for each bowl
  • 1/2 pound spaghetti
  • large ladle boiling pasta water
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon freshly grated pepper
  • 3/4 cup grated Pecorino Romano cheese
  • 1/2 cup grated Parmigiano Regiano cheese
  • Freshly grated Parmigiano and pepper at the table

Step 5: Fill the Parmigiano bowl with the pasta and garnish with sprig of parsley. Serve with more Parmigiano and freshly ground pepper at the table.