Parmesan Pasta in Edible Cheese Bowl
An innovative way to serve pasta in an edible cheese bowl.
Equipment
- Baking Sheet
- Parchment paper
- Spatula
- Bowl
Ingredients
- 6 oz parmesan cheese
- 3.5 oz spaghetti
- 3 tbsp olive oil
- 1 pinch salt
Instructions
- Grate the parmesan and place it in a round, flat circle on a baking sheet covered with parchment paper. Bake for six to seven minutes at 370°F.
- After baking, remove the piping-hot cheese mixture from the parchment paper with a spatula and place it over the outside of a bowl. The bottom of the bowl should be facing down. This creates a bowl shape out of the cheese. This only works while the cheese is still hot, so hurry up!
- While the cheese is cooling, cook the spaghetti al dente and save about 1/2 cup of pasta water.
- Add the piping hot spaghetti, olive oil, salt, and the rest of the parmesan cheese to this water and mix it all together until the spaghetti is swimming in a creamy sauce.
- Finally, serve the pasta in the cheese bowl after it has cooled and sprinkle some more cheese on top.
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Notes
If you're one to take risks, then just grab the bowl and eat straight out of it without an additional plate (be warned: you might end up with some grease stains!). For those of us who are more risk averse, you may want to put it on a plate. There is one slight issue that you should be aware of: You'd better not serve dessert in the cheese bowl—unless you really like to try out new things. So just eat it!