Skip to content

Robert St. John

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

Caccio e Pepe

Ingredients

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

Instructions

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.

Recent Recipes

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

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