Bucatini are a uniquely satisfying pasta — thick like spaghetti but with a narrow hole running through the centre (the name comes from buco, the Italian word for hole). That hole is not just structural: it fills with sauce as you eat, delivering a tiny burst of flavour with every mouthful. It’s one of those small details that makes a big difference.
Bucatini are deeply Roman and inextricably linked with the classic pasta all’Amatriciana — a punchy tomato sauce with guanciale (cured pork cheek) and Pecorino Romano. But they’re equally brilliant with cacio e pepe or a simple aglio e olio.
Try it with
Amatriciana | Cacio e pepe | Carbonara | Aglio e olio | Puttanesca
What our customers say
“Made bucatini all’Amatriciana for the first time with these — absolutely spectacular” — Brendan
Cooking Instructions
Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.
Ingredients
Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.
Nutritional Values per 100g
Energy 1531 KJ / 361 Kcal | Fat 1.2g (of which saturates 0.2g) | Carbohydrate 73.0g (of which sugars 4.0g) | Fibre 3.1g | Protein 13.0g | Salt 0g
Production
Country of grain cultivation: Italy | Milling country: Italy | Produced in Italy by: Pastai Gragnanesi Società cooperativa, Via Giovanni Della Rocca 20, 80054 Gragnano (Napoli), Italy.
