How to make the pasta in this TV show (Anthony Bourdain in Rome)? I'm talking about the one served on a parmesan crust bowl, but that's not all.
Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper did he use? What else do I need to know to make that?

For how long should I let the parmesan melt before I can mold it? Should I let it cool down a bit first?

It looked really good, and the B&amp;W thing gave it a mysterious look, something like hiding the details from it.
You'll need 2 recipes: 


Cacio e Pepe ... just do some searches for that dish, and you'll find a bunch of recipes. 
Pecorino/Parmesan Cheese Shell. Try grating fresh Parmesan and sprinkling it over a silicone baking mat. While it's still warm, drape it over an upside-down bowl to shape it. Once it cools, I think you're all set. I plan to try this!  EDIT: I'd only heat the cheese just until it gets melty... otherwise it'll stiffen up too soon. 


Note: I have never made either of these... just trying to give you a starting place. In the video, I heard the guy say that the dish was called Cacio e Pepe, so I started hunting. It sounds great, though.