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Robert St. John

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

Caccio e Pepe


1 lb. Dry bucatini pasta

1 gallon Water

¼ cup Kosher salt

¾ lb. Unsalted butter, cut into cubes, at room temperature

2 Tbsp Reserved pasta water

1 cup Pecorino Romano cheese, grated

2 Tbsp Fresh ground black pepper


Bring the water and salt to a boil in a large stock pot. Add the pasta to the boiling water, and stir frequently until pasta is al dente. Reserve ¼ cup of the pasta water.

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

Divide among 6-8 serving bowls.

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