Cook your Perfetto Elbow Rigati according to the instructions written on the pack. Drain and rinse with cold water to stop the cooking process. Drain again and set aside.
Heat the oven to 180 degrees Celsius. Line your pan with a baking sheet and divide the parmesan cheese into two portions. Place on the baking sheet in the form of a circle. Bake in the oven for 5 minutes until cheese is melted and turned golden brown. Remove the baked cheese and lift the edges quickly. Place the cheese on the bottom of a round bowl that has been turned upside down. Press gently allowing the cheese to take the desired shape. Allow to cool.
Add olive oil to the pasta with a little bit of water. Add half the amount of Romano cheese, and black pepper. Mix well until pasta is well coated.
Serve the pasta in the cheese bowl and garnish with cheese and black pepper.