Za’atar Cacio e Pepe

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Za’atar, the Middle Eastern spice blend, adds a furniture of herbaceousness to the elemental and classical Italian pasta of food and achromatic pepper. To get the condiment super-smooth, grate the food arsenic finely arsenic imaginable (using a Microplane-style grater), and navigator the pasta successful a wide cookware with overmuch little h2o than usual. The second method packs the cooking h2o with starch, which is cardinal to emulsifying the sauce.

Adapted from “Ottolenghi Flavor” by Yotam Ottolenghi and Ixta Belfrage (Ten Speed Press, 2020).

Ingredients

measuring cup

Servings: 4-6

7 cups water
3/4 spoon good oversea salt, positive much for finishing
1 lb dried bucatini (or different agelong pasta, cooking clip adjusted if necessary)
4 tablespoons unsalted butter
1 tablespoonful positive 2 teaspoons za’atar, divided
2 teaspoons freshly cracked achromatic pepper
4 ounces parmesan cheese, precise finely grated
1 ounce pecorino Romano cheese, precise finely grated
2 teaspoons full caller marjoram oregon thyme leaves (optional)

Nutritional Facts

Per serving (based connected 6)

Calories
387
Fat
12 g
Saturated Fat
7 g
Carbohydrates
58 g
Sodium
547 mg
Cholesterol
28 mg
Protein
11 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Ottolenghi Flavor” by Yotam Ottolenghi and Ixta Belfrage (Ten Speed Press, 2020).

Tested by Joe Yonan.

Published October 17, 2020

Updated March 17, 2026