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1 pound dry bucatini or spaghetti

1 teaspoon salt

¼ cup unsalted butter

1 tablespoon za'atar

2 teaspoons freshly ground black pepper

1 cup finely grated Pecorino Romano or Parmigiano Reggiano

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1. Bring 6 cups of water and 1 teaspoon of salt to a boil.

2. Add the bucatini and cook until al dente.

3. Melt butter in a pan, stir in za'atar and black pepper.

4. Add cooked pasta to the butter, stir vigorously and add pasta water gradually.

5. Turn off heat, stir in grated cheese until melted.

6. Serve warm with additional cheese and za'atar.

Start by bringing 6 cups of water and 1 teaspoon of salt to a boil over high heat. Use the widest pot or braiser you own. I use this braiser, which you can also see in the image below—the pasta can fit without having to break it in half. Plus, the wider the pot, the faster the water will boil.

Add the bucatini, and cook it until al dente following package instructions. You’ll cook the pasta a little longer in the sauce, so I really mean al dente unless you like overcooked pasta. Stir occasionally so that the strands don’t stick to each other.

While the pasta cooks, melt the butter in a high-sided pan set over medium heat. Stir in the za’atar and black pepper.

Use tongs to scoop the cooked pasta into the butter. With the heat still on, continue to stir vigorously, while adding two cups of the pasta water, ½ cup at a time. The sauce will thicken and become silky.

Turn off the heat. Stir in half of the grated Pecorino or Parm until fully melted, then stir in the other half.

Serve warm with more cheese and za’atar sprinkled on top.

Ottolenghi’s recipe calls for finishing the pasta with olive oil and torn marjoram leaves, but my kids have never said, “Mommy, I think this is missing a little something something… maybe olive oil?” And I can never find fresh marjoram at the store. I'm sure it would be delicious with both.