Pasta: Za’atar-n-Cheese
by Lishka DeVoss

This is a spicy take on the classic pasta dish Cacio e Pepe (Cheese and Pepper).

YIELD 2 to 3 servings

INGREDIENTS

1/2 lb (8 ounces) fresh bucatini or linguine (4 oz if using dry pasta)
2 tbsp unsalted butter
3 cups (2 ounces) Parmesan cheese, very finely grated and loosely packed
1 cup (1/2 ounces) pecorino Romano cheese, very finely grated and loosely packed

PREP:
1/2 tbsp za’atar
1 tsp freshly cracked black pepper

TOPPING:
1/2 tsp za’atar

PREPARATION

1. Cook pasta in generously salted water until al dente.

2. Drain, reserving 1 cup of the cooking water.

3. In a large (11-inch), high-sided, nonstick skillet over high heat, cook butter until bubbling, then stir in PREP; cook, stirring, until fragrant — about 1 minute.

4. Add reserved pasta water (from Step 2), bring to a rapid boil and cook until silky and slightly reduced — about 5 minutes. (NOTE: It will boil starting from the edge and then gradually the entire surface will be boiling.)

5. Do the following quickly as the cheese will congeal: Add pasta and stir vigorously. Add Parmesan in two batches; stir vigorously until the first half has melted before adding the next.

6. Once all Parmesan has melted, add the pecorino, continuing to stir, until it has melted. The pasta and cheese will glisten.

7. Remove from heat, sprinkle on TOPPING, toss again and serve hot.

Updated 2021-05-30

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