Za’atar Cacio e Pepe

In a wide saucepan over medium-high heat, bring 5 1/2 cups of water to a boil, then season with 3/4 teaspoon salt. Add the bucatini and cook according to package directions until al dente, stirring every now and then so the strands remain submerged but don’t stick together or to the bottom of the pan.
Drain the pasta, reserving all of the cooking water (you should have about 2 1/4 cups—if not, top it off with a little hot water).
In a large skillet or sauté pan over medium-high heat, melt the butter until bubbling, then add the 1 tablespoon za’atar and pepper and cook, stirring, until fragrant, about 1 minute.
Add the reserved 2 1/4 cups cooking water, bring to a rapid boil, and cook until the mixture is slightly reduced and almost silken, about 5 minutes.
Vigorously stir the pasta into the sauce. Add the Parmesan in 2 batches, continuing to stir vigorously as you go and waiting until the first half has melted before adding the next. Once all the Parmesan has completely melted, add the pecorino, continuing to stir until it, too, has melted and the sauce is smooth and silken.
Transfer the pasta to a rimmed platter and finish with a drizzle of olive oil, a sprinkle of marjoram, if using, and the remaining 1 1/2 teaspoons za’atar along with a small pinch of salt. Serve immediately.
☞ TESTER TIP: If using homemade za’atar, you may need to season the finished pasta dish with a little extra salt.