Yotam Ottolenghi! A wonderful chef with creative flavors. He was supposed to come to Boston this year and I had tickets to hear him speak, but we all know how 2020 turned out and there was no event.
But, Yotam's new cookbook was released last week, and I have already read it, and made one delicious recipe.
Many readers know how much my family loves Pepper Pasta (Cacio e pepe). Yotam has Za'atar Cacio e Pepe. Amazing.
1 pound spaghetti (I purchased it, but you could easily make your own)
1/4 c unsalted butter
1 T za'atar (I get mine from the Spice House in Evanston, IL)
2 tsp ground pepper (I don't measure it. I grind until it is right.)
130 g grated parmesan
30 g grated pecorino
2 T olive oil.
Cook the spaghetti according to the box with some added salt to the water.
Before draining, scoop out two cups of the pasta water and reserve.
In a large non-stick sauté pan, melt the butter on high heat. Then add 1 T za'atar and the pepper and cook for a minute. Stir. Add water, and heat til boiling. Boil for 5 minutes. Add pasta and stir until pasta until well coated. Add parmesan in two batches and keep stirring. Make sure first batch of cheese is fully melted before adding the second batch. Then add pecorino and continue to stir until cheese is melted.
Transfer pasta to bowl and finish with olive oil, a pinch of salt and if desired a pinch of za'atar.
Serve with a green salad.
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