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.

Heat a large pan on low heat until warm.

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.

Once the cheese is fully melted, remove the skillet from the heat and let it cool for 3-5 minutes.

Using a spatula, loosen the cheese from the pan and turn the pan upside down. CAREFULLY peel the cheese over your upside down bowl.

Let the cheese cool over the bowl until set.

Once set, remove the cheese from the bowl. Mold the bowl as desired.

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.)

Save some of the pasta water using a heat-safe measuring cup. (I suggest 1 cup in case your pasta needs more.)

Drain the spaghetti, and set aside.

Melt the butter in a large skillet on medium heat.

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.)

Add the pasta water to the butter and pepper mixture. Bring the mixture to a boil.

Add the pasta and toss it with the buttered water using tongs.

Add ¾ of the pecorino cheese, and continue heating and mixing until the cheese has melted into the pasta.

Add more cracked pepper if desired.

Serve in the Parmesan cheese bowl.

Garnish with the rest of the pecorino cheese, parsley and more cracked pepper.