Caccio e Pepe — Robert St. John
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…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
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
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