Famed Chef’s Take on Cacio e Pepe Pasta Improves a ‘Perfect’ Dish
In Flavor, the notable cookbook author Yotam Ottolenghi enhances cacio e pepe pasta with a dose of Middle Eastern za’atar spice.
Ottolenghi daringly throws za’atar into a bowl of cacio e pepe.
Photographer: Jonathan Lovekin. Copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Editor’s Note: As more people are working from home, Bloomberg Pursuits is running a weekly Lunch Break column that highlights a notable recipe from a favorite cookbook and the hack that makes it genius.
We are entering the high season for cookbooks. Fall is prime cooking time and not coincidentally, it’s when the food world’s heavy hitters come out swinging. From the iconic Ina Garten’s Modern Comfort Food to TV star chef Alex Guarnaschelli’s Cook with Me to Magnus Nilsson’s magnificent Faviken, this is the time when it’s impossible to choose one new book. Instead, find more room on the shelf.