Stranger Foods

ItalianZa'atar cacio e pepe

Serves 4 | Prep 5 mins | Cook 20 mins

Messing with an Italian classic is not something that we do lightly, but adding za’atar really doesn’t take anything away from the much-admired simplicity of this dish. All it does is add a layer of delicious herbiness that goes hand in hand with the pepper and the cheese.

Source: FLAVOUR by Ottolenghi

Ingredients

Metric

Imperial

x0.5

400 g dried bucatini (or another long pasta, cooking tine adjusted if necessary)
50 g unsalted butter
10 g za'atar, plus 1½ tsp to serve
2 tsp freshly cracked black pepper
130 g Parmesan, very finely grated
30 g Pecorino Romano, very finely grated
2½ tbsp olive oil
2 tsp picked marjoram leaves (optional), picked (optional)
salt

Instructions

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Bring 1.3 litres of water to the boil in a wide pan on a medium-high heat, then season with ¾ teaspoon of salt. Add the bucatini and cook for (or per packet instructions) until al dente, stirring every now and then so they don't stick together or to the bottom of the pan, and to ensure they are submerged. Drain, reserving all the cooking water (you should have about 520 ml - if not, top up with a little hot water).
Melt the butter in a large, high-sided, non-stick saute pan on a high heat until bubbling, then add the za'atar and pepper and cook for another minute, stirring, until fragrant. Add the reserved cooking water, bring to a rapid boil and cook for , until silky and reduced a little. Add the pasta and stir vigorously into the sauce. Add the Parmesan in two batches, continuing to stir vigorously as you go and waiting until the first half has melted before adding the next. Once the Parmesan has all melted, add the pecorino, continuing to stir until melted and the sauce is smooth and silky.
Transfer to a lipped and finish with the oil, the marjoram (if using), the remaining za'atar and a small pinch of salt. Serve at once.

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