Bucatini: Roman Pasta Perfection

The Much Loved, Long Hollow Pasta Of Lazio

In the pantheon of Italian pasta shapes, few are as misunderstood or as deeply rewarding as Bucatini. At first glance, it appears to be a slightly thicker version of spaghetti, but it hides a secret that makes it the undisputed king of the Roman kitchen: a hollow centre.

The name comes from the Italian word buco, meaning hole. This tiny straw-like tunnel runs the entire length of the strand, a structural genius that transforms the way the pasta interacts with sauce. It is the essential choice for those seeking a truly authentic Roman dining experience.

The Geometry of Flavour

Why does the hole matter? In Italian cooking, the relationship between the shape of the pasta and the consistency of the sauce is paramount.

With spaghetti, the sauce simply coats the exterior. With Bucatini, the sauce is pulled into the centre of the pasta by capillary action. This means that with every bite, you get a double hit of flavour—both inside and out. Furthermore, that hollow core gives the pasta a unique, sturdy texture. It offers a more substantial, "al dente" bite that holds up perfectly against the robust, bold flavours of the Lazio region.

The Holy Trinity of Roman Pasta Sauces

While Bucatini is versatile, tradition dictates that it belongs with the iconic sauces of Rome. These recipes rely on a few high-quality ingredients—sharp Pecorino Romano, rich guanciale, and black pepper.

• Amatriciana: This is the most famous partner for Bucatini. The sauce is a rich, slightly spicy blend of guanciale (cured pork jowl), San Marzano tomatoes, and a pinch of chilli. The hollow pasta acts as a vessel for the tomato oils, ensuring the smokiness of the pork is present in every mouthful.

• Carbonara: While spaghetti is common, many Romans prefer Bucatini for Carbonara. The thickness of the strand provides a better balance to the creamy emulsion of egg yolks and cheese, preventing the dish from feeling overly delicate.

• Gricia: Often called "white Amatriciana," this dish omits the tomatoes, focusing entirely on the rendered fat of the guanciale and the punch of black pepper. The sturdy nature of Bucatini is essential here to carry the heavy, savoury coating.

Cooking Bucatini Like a Roman

To achieve Roman pasta perfection at home, there are a few non-negotiable rules to follow:

Salt the Water Liberally Your pasta water should be as salty as the Mediterranean Sea. Because Bucatini is a thicker strand, it needs that internal seasoning during the boiling process to ensure the flavour is balanced.

The "Al Dente" Finish Bucatini has a longer cooking time than thinner pasta. However, you should always remove it from the water two minutes before the packet instructions suggest. Finish the cooking process directly in your sauce pan with a splash of starchy pasta water. This allows the sauce to thicken and find its way into the hollow center of the pasta.

The Choice of Fat To truly honour the Roman tradition, always start your sauce with a foundation of extra virgin olive oil or rendered pork fat. At Carluccio's, we believe the quality of the oil defines the soul of the dish.

Bringing Rome to Your Kitchen

Bucatini is a pasta that demands your attention. It is slightly more difficult to twirl around a fork than spaghetti, often splashing a bit of sauce as it resists the coil—but that is part of its rustic charm. It is a bold, structural, and deeply satisfying shape that represents the very best of central Italian comfort food.

Next time you are browsing the Carluccio's deli or sitting down for a meal, look past the familiar spaghetti and choose the Bucatini. It is a small change that offers a massive leap in authentic flavour.