The Sunday Paper Dinner Table: Za'atar Cacio E Pepe

The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers! Za'atar Cacio E Pepe CACIO E PEPEServes 4Ingredients:

• table salt
• 14 oz/400g dried bucatini (or other long pasta, cooking time adjusted if necessary)
• ¼ cup/50g unsalted butter
• 1 tbsp za'atar, plus 1½ tsp
• 2 tsp black pepper
• 4½ oz/130g Parmesan, very finely grated
• 1 oz/30g pecorino, very finely grated
• 7½ tsp olive oil
• 2 tsp whole marjoram leaves (optional)

Directions:Bring 5½ cups/1.3L of water to a boil in a wide pan on medium-high heat, then season with ¾ tsp salt. Add the bucatini and cook for 9 minutes (or per package 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 2¼ cups/520ml…if not, top up with a little hot water).Melt the butter in a large, high-sided, nonstick sauté pan on high heat until bubbling, then add the 1 tbsp za'atar and pepper and cook for 1 minute, stirring, until fragrant. Add the reserved cooking water, bring to a rapid boil, and cook for 5 minutes, 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 it has also melted and the sauce is smooth and silky.Transfer the pasta to a lipped platter and finish with the olive oil, marjoram (if using), remaining 1½ tsp za'atar, and a small pinch of salt. Serve at once. Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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This recipe was featured in the November 8, 2020 edition of The Sunday Paper. The Sunday Paper publishes News and Views that Rise Above the Noise and Inspires Hearts and Minds. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.