Bucatini

Bucatini is a type of pasta that is similar to spaghetti but with a hole running through the center. It is available year-round and is predominantly used in Italian cuisine, particularly in the Lazio region. Bucatini is often served with hearty, robust sauces such as amatriciana or carbonara, as the hollow center allows it to hold sauce well.

Bucatini Synonyms

Perciatelli

Bucatini Substitutes

Different Forms/Types of Bucatini

Dried

Bucatini pasta that is dried and packaged, typically found in most grocery stores. This form is ideal for long-term storage.

Fresh

Freshly made bucatini pasta that is soft and pliable. This form is typically found in specialty or Italian markets and offers a richer flavor and texture.

Whole Wheat

Bucatini pasta made from whole wheat flour, offering a more robust flavor and additional fiber content.

How to Choose Bucatini

When purchasing dried bucatini, look for packages where the pasta is intact and not broken. The pasta should have a golden yellow color. For fresh bucatini, ensure it is moist and flexible, not dry or brittle. Whole wheat bucatini should have a darker, brownish color. Always check the expiration date to ensure freshness.

Cooking/Prep Tips for Bucatini

Bucatini is a thick, spaghetti-like pasta with a hole running through the center, which allows it to absorb sauces well. It's important to cook Bucatini in a large pot of salted boiling water to ensure even cooking and prevent sticking. The cooking time for Bucatini is typically between 8-10 minutes for al dente, but it's always best to taste for doneness. Remember, pasta continues to cook after it's drained, so it's better to err on the side of undercooking. Once cooked, it's crucial to toss Bucatini with sauce immediately to prevent it from sticking together. Also, reserve some pasta water to adjust the consistency of the sauce if needed.

Shelf Life of Bucatini

Dried bucatini should be stored in a cool, dry place in its original packaging. Once opened, it can be stored in an airtight container to prevent moisture absorption. Fresh bucatini should be used within a few days of purchase and stored in the refrigerator. If you need to store it longer, consider freezing it. Whole wheat bucatini should be stored similarly to dried bucatini, but bear in mind it may have a slightly shorter shelf life due to the whole grains.

Recommended Brands for Bucatini

dried bucatini: De Cecco

fresh bucatini: Rana

whole wheat bucatini: Barilla

Cooking Techniques for Bucatini

Baking: Bucatini can also be used in baked pasta dishes. After boiling, mix with sauce and other ingredients, top with cheese, and bake until golden and bubbly.

Boiling: This is the most common method of cooking Bucatini. Boil in salted water until al dente, then drain and immediately toss with sauce.

Sautéing: For a quick and flavorful dish, sauté cooked Bucatini in garlic and olive oil, then finish with fresh herbs and grated cheese.

Popular Bucatini Recipes

Bucatini all'Amatriciana
Bucatini with Pesto
Bucatini Carbonara

Bucatini Nutritional Information (100g)

fat: 1.5 g
fiber: 3.2 g
sugar: 2.9 g
protein: 13 g
calories: 371 kcal
carbohydrates: 74 g

Flavor Combinations

Bucatini pairs well with robust and hearty sauces due to its thick texture. It's traditionally served with tomato-based sauces, pancetta or guanciale, and Pecorino Romano cheese. Bucatini also works well with creamy sauces, seafood, and vegetables like peas, spinach, and asparagus. For a simple yet flavorful dish, toss Bucatini with garlic, olive oil, chili flakes, and fresh parsley.

Allergen Information

Bucatini is made from wheat, so it contains gluten. Those with a gluten allergy or intolerance should avoid it and opt for a gluten-free pasta alternative.

Ingredient Comparisons

Recipes with Bucatini

Cacio e Pepe

Pasta Alla Gricia

Bucatini Amatriciana

Sun-dried Tomato and Artichoke Pasta