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Za'atar Cacio e Pepe

Silky bucatini coated in a peppery, za'atar-laced butter sauce.
Toasty za'atar aromas meet salty pecorino and parmesan richness.
Every bite is warm, creamy, and boldly fragrant.

dinner ⏱ 45 min 550 kcal / portion 95.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Za'atar Cacio e Pepe
v5 · rb0e705f985 20260727Z1751 400 g bucatini 50 g butter 130 g parmesan 30 g pecorino salt to taste 🍳 boil water in a wide pan and season with salt (3/4 tsp) 🍳 ⏱ 9 min cook bucatini until al dente, stirring so it stays submerged; drain and reserve pasta water (520ml) 🍳 melt butter until bubbling in a high-sided nonstick sauté pan 🍳 ⏱ 1 min cook za'atar and pepper until fragrant 🍳 ⏱ 5 min add reserved pasta water and boil rapidly until it reduces and turns silky 🌀 stir pasta vigorously into the sauce add parmesan in two batches, stirring vigorously until the first batch melts before the next 🌀 stir in pecorino until melted and the sauce is smooth and silky 🍽 transfer to a lipped platter and finish with olive oil, marjoram, remaining za'atar, and a small pinch of salt Za'atar Cacio e Pepe 🥂 10 g za'atar 2 tsp pepper 2½ tbsp olive oil 2 tsp marjoram za'atar to taste za'atar, pepper parmesan pecorino olive oil, marjoram, za'atar salt
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Preparation steps

  1. boil water in a wide pan and season with salt (3/4 tsp)
  2. cook bucatini 9 min until al dente, stirring so it stays submerged; drain and reserve pasta water (520ml)
  3. melt butter until bubbling in a high-sided nonstick sauté pan
  4. cook za'atar and pepper 1 min until fragrant
  5. add reserved pasta water and boil rapidly 5 min until it reduces and turns silky
  6. stir pasta vigorously into the sauce
  7. add parmesan in two batches, stirring vigorously until the first batch melts before the next
  8. stir in pecorino until melted and the sauce is smooth and silky
  9. transfer to a lipped platter and finish with olive oil, marjoram, remaining za'atar, and a small pinch of salt

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