Difficulty Level: Moderate
Total Time: 1 hour
Serving Size: 4-6 servings
3 cups Parmesan cheese, coarsely grated
1 lb. Pici or any other long pasta
6 tbsp. salted butter
3/4 cup Parmigiano Reggiano, finely grated
1/2 cup Pecorino Romano, finely grated
Freshly cracked black pepper
Non-stick cooking oil spray
For the Parmesan cheese bowls, preheat the oven to 375°F. Lay parchment paper on a 9 x 13 in. baking sheet. Spray the parchment paper with a non-stick cooking oil spray. Place a handful of Parmesan cheese onto the parchment paper and spread into a flat circle, about 5-6 inches in diameter. Bake for 5 minutes until the cheese begins to bubble.
Remove the baking sheet from the oven and gently remove the Parmesan from the parchment paper with a spatula. Place the melted cheese over an upside down bowl to mold the Parmesan bowl. Let cool until the Parmesan bowl holds its shape and repeat for the remaining bowls. The baking sheet should be able to fit two at a time.
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.
Drain the pasta and add back to the pot along with the butter and 1/4 cup pasta water. Stir with a wooden spoon until the butter has melted.
Add the Parmigiano, Pecorino Romano and freshly cracked black pepper to taste. Stir vigorously until the pasta water, butter and cheese emulsifies and forms a creamy consistency. Add more pasta water as needed, 1/4 cup at a time.
Plate using the Parmesan bowls. Sprinkle with more Parmigiano and more freshly cracked black pepper and serve!