Store
Store
Magazine
Magazine
Recipes
Recipes
School
School
TV
TV
Podcast
Podcast
Blog
Blog
Q&A
Q&A

JOIN! 12 Weeks for $1

ZA ATAR CACIO E PEPE
Milk Street Cookbook Club

Za'atar Cacio e Pepe

4 Servings
Made This Recipe? Write a Review.
Rate
Rate 1 Star Rate 2 Star Rate 3 Star Rate 4 Star Rate 5 Star
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Ingredients

  • Kosher salt

  • 14

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

Directions

  1. 01
    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).

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

View other subscription options here

Already a member? Login

Reviews
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!

Best,
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.

Membership Become a Member

Simple, Bold Recipes

Join Now

Sign up to receive texts

Successfully signed up to receive texts!

We'll only send our very best offers - Like a $15 store credit to start.

By entering your phone number and submitting this form, you consent to receive marketing text messages (such as promotion codes and cart reminders) from Christopher Kimball's Milk Street at the number provided, including messages sent by autodialer. Consent is not a condition of any purchase. Message and data rates may apply. Message frequency varies. You can unsubscribe at any time by replying STOP or clicking the unsubscribe link (where available) in one of our messages. View our Privacy Policy and Terms of Service.

*$60+ order minimum. One coupon redemption per person and cannot be combined with other offers.