
Bucatini
Bucatini are the classic Roman pasta shape: thicker than spaghetti, with a fine channel running through the middle that holds the sauce. They originate in Lazio, where this pasta has been part of the regional cuisine for generations.
The hole is not accidental, but a result of craftsmanship: During cooking, the pasta cooks evenly from the outside and inside, while the surface remains rough enough for sauce to cling. Cooking time: 8–10 minutes for al dente.
Classic with Bucatini all'Amatriciana — guanciale, pecorino, tomatoes, peperoncino. Equally suitable for Carbonara or Pasta alla Norma with eggplant and Ricotta salata. A dry Montepulciano d'Abruzzo or a light Frascati from the Castelli Romani pairs well.


