Bucatini with Za’atar Butter and Pecorino Twist

Ingredients

- 12 oz Bucatini
- 1 tbsp Salt
- 3 tbsp Unsalted butter
- 1 tbsp Za’atar
- 1 tsp Freshly ground black pepper
- 1 cup Pecorino Romano, finely grated
- 1 cup Parmigiano Reggiano, finely grated
- 2 tbsp Olive oil
- 2 tbsp Fresh marjoram leaves, finely chopped

Instructions

1. Prepare the Pasta:
- In a large pot, bring 4 quarts of water to a boil.
- Add the salt and bucatini to the boiling water.
- Cook for about 10 minutes, stirring occasionally, until the pasta is al dente.
- Reserve 1 cup of the pasta water and then drain the bucatini.

2. Create the Za’atar Butter Sauce:
- In a large skillet over medium-low heat, melt the unsalted butter.
- Add the za’atar, freshly ground black pepper, and olive oil, stirring continuously for about 1 minute to combine and release the aromas.

3. Combine and Finish:
- Add the drained bucatini to the pan with the za’atar butter sauce.
- Pour in the reserved pasta water in increments, stirring constantly to help the sauce adhere to the pasta.
- Reduce the heat to low; gradually mix in Pecorino Romano and Parmigiano Reggiano until the cheese melts and a creamy sauce forms.
- Toss in the marjoram leaves and adjust seasoning with more black pepper if desired.

4. Serve:
- Transfer the bucatini to a serving platter.
- Sprinkle extra Parmigiano Reggiano and marjoram leaves on top for garnish.

Total Time

PT30M
30 minutes

Type of Dish

Dinner

Keywords

Bucatini Recipe, Za’atar Pasta, Gourmet Dinner, Bucatini with Cheese, Pecorino Pasta, Marjoram Bucatini, Stove-cooked Pasta, Za’atar Butter, Cheesy Bucatini, Bucatini Dinner

Recipe Yield

Feeds 4 adults

Calories

Exact Total Calories: 1760

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