Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Caccio e Pepe

I had a friend I college who ate nothing but spaghetti tossed in butter every night. My daughter loves this pasta. It was her go-to dish in Rome and any other restaurant where it was served. Translated the name says it all “Cheese and pepper.” It is a perfect example of how authentic Italian cooking is uncomplicated and makes use of minimal ingredients— in this case: four. I like it at home for a quick easy supper as all of these ingredients are always in my kitchen.

Ingredients

1 lb. Dry bucatini pasta
1 gallon Water
¼ cup Kosher salt
¾ lb. Unsalted butter, cut into cubes, at room temperature
2 Tbl Reserved pasta water
1 cup Pecorino Romano cheese, grated
2 Tbl Fresh ground black pepper

Bring the water and salt to a boil in a large stock pot. While you are waiting for the water to boil, prepare a large bowl of ice water. Add the dry pasta to the boiling water and stir frequently until pasta is tender but not mushy. Reserve ¼ cup of the pasta water, strain and immediately transfer to the ice bath to stop the cooking process. Once pasta has cooled, remove from ice bath and reserve. When you are ready to make the pasta dish, bring another gallon of salted water to a simmer and add the chilled pasta just long enough to reheat it, about 3 minutes, and strain.

In a large mixing bowl, combine the butter, cheese, black pepper, reserved pasta water and hot bucatini pasta. Combine thoroughly until butter is completely melted.

Divide among 6-8 serving bowls.

Instructions

Bring the water and salt to a boil in a large stock pot. While you are waiting for the water to boil, prepare a large bowl of ice water. Add the dry pasta to the boiling water and stir frequently until pasta is tender but not mushy. Reserve ¼ cup of the pasta water, strain and immediately transfer to the ice bath to stop the cooking process. Once pasta has cooled, remove from ice bath and reserve. When you are ready to make the pasta dish, bring another gallon of salted water to a simmer and add the chilled pasta just long enough to reheat it, about 3 minutes, and strain.

In a large mixing bowl, combine the butter, cheese, black pepper, reserved pasta water and hot bucatini pasta. Combine thoroughly until butter is completely melted.

Divide among 6-8 serving bowls.

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more