While a long cut, the open core of bucatini allows it to trap sauces while retaining the essential al dente bite. It’s versatile enough to work with almost any sauce, and can elevate a dish with its distinctive style and story.

Bucatini’s name derives from the small buco (or “hole”) in the middle, which is its signature. Bucatini has its origins in the Lazio and Abruzzo regions of central Italy, where Bucatini all’Amatriciana is a staple of classic Roman cuisine, combining the pasta with guanciale (cured pork jowl), Pecorino Romano and tomato sauce, going back over 150 years.