Ingredients
- 400g dried bucatini (or other long pasta – adjust the cooking time, if necessary)
- 50g unsalted butter, softened to room temperature
- 10g za'atar, plus 1½ tsp extra to serve
- 2 tsp freshly cracked black pepper
- 130g parmesan, very finely grated
- 30g pecorino romano, very finely grated
- 2½ tbsp olive oil
- 2 tsp picked marjoram leaves (optional)
- Salt