We know we’ve messed with an Italian classic here, but za’atar does get along very well with the pepper and cheese. The technique for getting cacio e pepe right isn’t complicated, but you must follow it to a T to ensure a smooth, rich sauce. It’s also essential to use a wide pan and a little water to cook the pasta in because that ensures enough starch to emulsify the sauce. Grate the cheeses as finely as possible (if you have one, a Microplane grater is ideal here), so they melt happily into the sauce.
400g | dried bucatini (or other long pasta – adjust the cooking time, if necessary) |
50g | unsalted butter, softened to room temperature |
10g | za'atar, plus 1½ tsp extra to serve |
2 tsp | freshly cracked black pepper |
130g | parmesan, very finely grated |
30g | pecorino romano, very finely grated |
2½ tbsp | olive oil |
2 tsp | picked marjoram leaves (optional) |
salt |
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