Bucatini owe their name to the buco (hole) that runs through the length of this pasta. Most famously paired with guanciale in the Roman dish bucatini all amatriciana. Also excellent with cacio e pepe; alla norma (with aubergine and ricotta); and with carbonara.
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add bucatini and cook for 6 minutes until al dente. Remove using a colander. Add the pasta to the pan with your chosen sauce. Carefully combine and add some pasta water if needed. Plate up and finish with freshly grated Parmigiano Reggiano.
Durum wheat semolina, water
Portion Size: 500g – 5 – 6 portions (80g – 100g per person) Storage: Store in a cool, dry place and consume by use-by date.