Bucatini
A Roman speciality pasta
Bucatini is a kind of pasta from the Lazio region surrounding Rome. Superficially resembling spaghetti, they are long thin strands of pasta approximately 2.5mm in diameter. The centre of each strand is hollowed out, resulting in a long thin tube.
Any recipe calling for spaghetti can be given a twist by using bucatini, but as it is a rather substantial pasta shape then strong flavours are perhaps best suited.
The most famous bucatini dish, alla Matriciana, combines pancetta with tomato and onion, with a kick added by dried red chilli flakes.
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Related Recipes
Bucatini alla Matriciana
Classic Roman pasta dish
Read full recipe by Sal Cefaliello, published at Food Network
