Bucatini

Origin

Bucatini (“little holes”) are a Roman and Lazio classic made from durum wheat. The narrow tunnel down each strand makes them especially satisfying with punchy sauces like amatriciana and cacio e pepe.

How to make them

1. 01

   Boil in well-salted water until al dente; the thick walls need a few extra minutes.

2. 02

   Reserve starchy pasta water before draining.

3. 03

   Finish cooking in the sauce so the hollow fills and the exterior coats.

4. 04

   Serve immediately—bucatini cool and stiffen if left waiting.

Storage

Dried bucatini keeps up to 2 years in a cool, dry cupboard. Cooked leftovers refrigerate 3–4 days; reheat with a splash of water.

Popular dishes

• Bucatini all’Amatriciana

  Guanciale, tomato, and chili clinging to hollow Roman strands.

• Bucatini Cacio e Pepe

  Pecorino and black pepper emulsified into a creamy coat.

• Bucatini alla Gricia

  Guanciale, Pecorino, and pepper—amatriciana’s tomato-free cousin.

• Bucatini with Tuna

  Pantry-friendly tomato or olive oil sauce with canned tuna and capers.

• Bucatini al Pomodoro

  Simple bright tomato sauce that fills each hollow strand.