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&W thing gave it a mysterious look, something like hiding the details from it.  
Cacio e Pepe is a great traditional roman dish (I'm roman!).  The ingredients are:   pecorino cheese, 160g for 4 people (I use Pecorino Romano,  but you can use an equivalent sheep (not cow) cheese). Freshly ground black pepper olive oil (optional)    Boil the pasta in salted water.  In the meantime heat some olive oil in  a pan.  Keep in a little bowl some pasta cooking water and drain the pasta about one minute before the suggested cooking time (it will continue the cooking in the pan).  Put the pasta in the pan and add the cheese and some cooking water, about two ladles (the starch will help to bind the cheese and make the sauce creamy), whisk for a minute. Add a lot of pepper.  Another way to do that is to whisk directly in an hot bowl (or in an hot dish, but it's a little harder), to use this methodology I suggest you to see this recipe, it's in italian but there are a lot of pictures (plus google translate). 