Skip to content

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.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more