Za'atar cacio e pepe from Ottolenghi Flavour / Flavor (page 104) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • Parmesan cheese
  • za'atar
  • black peppercorns
  • bucatini pasta
  • pecorino cheese

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rainbow chard with tomatoes and green olives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Fyretigger on June 02, 2022

    This tastes great! The za'atar adds a little something without fundamentally changing the character of this classic. And the technique of cooking the pasta in a smaller amount of water and then reserving all the water for the sauce works beautifully!

  • DePollepel on June 19, 2021

    such great comfort food! and it was amazing how the sauce came together easily. Added some peas and some lardons

  • DePollepel on June 19, 2021

    very simple but ultimate comfort food and very delicious

  • mademoisielle on April 21, 2021

    Loved this with the pappa al pomodoro from Flavour! added a bit more zaatar to really make the flavours come out. Will make again.

  • TrishaCP on March 12, 2021

    I agree that the za’atar was disappointingly subtle. Not a repeat for us.

  • bernalgirl on February 19, 2021

    Our family was very divided on this one, with our usually adventurous Little disappointed that I had ruined his pasta, but the rest of us enjoyed it. If you follow the directions exactly, the sauce is silky and coats the pasta perfectly.

  • Barb_N on November 21, 2020

    We were served this as part of a socially-distanced outdoor dinner (in November). I think the recipe appeared in the Washington Post. We all felt the za’atar flavor barely came through. Jeff, the chef, did like the technique.

  • potatooryam on November 20, 2020

    Really delicious on cacio e pepe. The method for reducing the pasta water in the pan before adding the pasta back in made for a nice sauce that coated the pasta evenly, something I've always had trouble with before when making this dish.

  • EmilyR on October 20, 2020

    We really loved this. It was simple and flavorful. Using the bucatini is also perfect.

  • metacritic on October 06, 2020

    I've always struggled with cacio e pepe. It might be because I lack a sufficiently large nonstick pan. It might be for other reasons. I struggled with this one, too, though I got closer to the proper results. I really liked this recipe but it calls for far too much water to incorporate the ingredients. I'd reduce the water to 250 or 200 ml. Otherwise, I loved the flavor. My partner prefers a more traditional cacio e pepe, I should add. It's also a huge amount of cheese, thought it works.

  • Indio32 on September 22, 2020

    Have seen this recipe all over the place so thought I'd give it a go. Made a half portion for 2. Will be grating the cheese in a food processor next time as doing it by hand was a pain. Might also reduce the amount a bit as well. We both enjoyed it and not too much effort either. Had with crisp green salad.

  • Astrid5555 on September 19, 2020

    This simple and unassuming pasta dish got the highest praises from my 13-year old picky son, he had seconds. This will be my new go-to weeknight family dish if pressed for time. Very highly recommended!!!

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