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Milk Street Cookbook Club

Za'atar Cacio e Pepe

4 Servings
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Recipe by London-based chef and cookbook author Yotam Ottolenghi. Reprinted with permission from "Ottolenghi Flavor." (Ten Speed Press, 2020)


  • Kosher salt

  • 14

    ounces/400 grams dried bucatini (or other long pasta, cooking time adjusted if necessary)


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David C.

Whenever I make a dish like this, it leaves an impossible cheese residue on the cooking pot. It's worth it, of course, for the deliciousness, but is there an easy way to get that residue off?

Lynn C.

Hi David -

This happens to me too. I usually add water and dish soap to the pan, bring it to a simmer over medium heat, and use a scrub brush to remove the cheese. Once the pan is clean, I add soap to the scrub brush and rinse under hot water to remove the cheese. I've heard vinegar also works in place of the dish soap, but I haven't tried it. Let us know if you do!

The Milk Street Team

Courtney G.

I have tried so many Cacio e Pepe recipes that haven’t worked. I know it only uses a couple ingredients but I always have problems with the cheese clumping. This was the first recipe that worked! It is delicious and the za’atar was a perfect addition. This is now going to be my go to recipe. Thank you!

Kimberly H.

After reading the comments between this recipe, and the Milk Street recipe, I chose this one. I was nervous cause I’ve never made cacio e Pepe but this was foolproof. Curious if you wanted to do a pecorino only version like the Milk Street version but applied the steps from this one how it would go. It was really good if you like pepper.