Bucatini: The Best Long Pasta Ever

There’s something special about pasta that transcends cultures and culinary preferences. But if you’re a true pasta lover, you know that not all pastas are created equal. One type that consistently stands out for its unique texture, taste, and versatility is bucatini. Often referred to as the “best long pasta ever,” this hollow-centered noodle offers a dining experience that’s distinct from any other pasta variety. Its thick, tubular shape allows it to hold sauces in ways that other pasta types can’t, delivering every bite with the perfect balance of sauce and noodle.

Whether you’re whipping up a classic bucatini all’Amatriciana, looking for a lighter dish with fresh vegetables and olive oil, or simply experimenting with different flavors, bucatini has got you covered. What sets this pasta apart is its heartiness; it can hold up to rich, robust sauces while maintaining a delightful chew, making it a favorite among chefs and home cooks alike. Furthermore, it’s a fantastic option for people with various dietary needs, as it can easily be adapted to gluten-free, vegan, or dairy-free versions without losing its unique qualities.

In this article, we’ll dive into everything you need to know about bucatini from why it’s the ultimate long pasta, to how to cook it perfectly, to tips for enhancing your next pasta dish. Whether you’re a busy parent, a student on a budget, or a seasoned home cook, this guide is here to make your pasta nights more exciting and flavorful!

Why Choose Bucatini?

Choosing bucatini over other pasta varieties is an easy decision once you understand what makes it special. First and foremost, its hollow shape sets it apart from spaghetti or linguine. This seemingly minor difference has a significant impact on the way bucatini interacts with sauces. Because of the hole running through the center, bucatini absorbs more sauce inside and out, making every bite a rich, flavorful experience. That hollow core allows for a perfect balance of textures, combining a soft, tender bite with a burst of sauce from within.

Another key reason to opt for bucatini is its versatility. It pairs beautifully with both light and heavy sauces, making it suitable for a wide range of dishes. Whether you’re cooking a simple olive oil and garlic sauce, a creamy Alfredo, or a traditional tomato-based Amatriciana, bucatini holds its own. Its thicker structure also means it doesn’t overcook as easily, making it a more forgiving option for novice cooks or anyone short on time.

Health-conscious eaters will also appreciate bucatini for its adaptability. This pasta can easily be incorporated into gluten-free diets, as many brands offer gluten-free versions that retain the same texture and cooking properties. For those following vegan or dairy-free lifestyles, bucatini works well with plant-based sauces, as it still provides a substantial, satisfying base.

Finally, the cooking process for bucatini is simple and straightforward. Unlike more delicate pasta varieties, which require careful timing to avoid becoming mushy, bucatini is much more resilient. Its thick, tubular structure allows it to maintain its firmness even if it’s left in the water a minute too long, making it an excellent choice for anyone new to cooking pasta or those juggling multiple tasks in the kitchen.

Ingredients Overview

What You’ll Need

To prepare a delicious bucatini dish, you’ll need a handful of simple, high-quality ingredients. This recipe focuses on a classic bucatini all’Amatriciana, a traditional Italian dish that pairs perfectly with the thick, hollow pasta.

  • Bucatini pasta: 400g
  • Olive oil: 2 tablespoons
  • Guanciale (Italian cured pork cheek): 150g (can substitute with pancetta or bacon)
  • Garlic cloves: 2, minced
  • Crushed red pepper flakes: 1 teaspoon (optional)
  • Canned crushed tomatoes: 400g
  • Pecorino Romano cheese: 100g, freshly grated
  • Salt: To taste
  • Freshly ground black pepper: To taste
  • Fresh basil: A handful for garnish (optional)

Substitutions to Customize Bucatini

Not everyone has access to guanciale or Pecorino Romano, but don’t worry! Bucatini is incredibly adaptable, and there are several ways to tweak the ingredients based on availability or dietary restrictions.

  • Guanciale: If you can’t find this specialty cured pork, substitute it with pancetta, or in a pinch, use thick-cut bacon. For a vegetarian or vegan alternative, opt for crispy, sautéed mushrooms or plant-based bacon alternatives.
  • Pecorino Romano: Parmigiano-Reggiano or Grana Padano are great substitutes if Pecorino is unavailable. For a dairy-free option, use a plant-based Parmesan cheese or nutritional yeast, which will still add a nutty, cheesy flavor.
  • Crushed red pepper: If you prefer a milder dish, simply leave out the crushed red pepper flakes, or reduce the quantity to your liking.
  • Olive oil: You can swap olive oil with avocado oil or any neutral vegetable oil if needed. However, olive oil offers the most authentic flavor in Italian cooking.
  • Gluten-free: There are plenty of gluten-free bucatini brands available. Just be sure to follow the package instructions for the best cooking times.

By adjusting these ingredients, you can make bucatini dishes that suit various dietary needs, without sacrificing flavor.

Step-by-Step Preparation 

Making a delectable bucatini dish is easier than you might think. Let’s walk through a classic bucatini all’Amatriciana recipe step-by-step.

First Step: Prepare the Guanciale

Begin by heating a large skillet over medium heat. Add 2 tablespoons of olive oil and allow it to warm up. While the oil heats, chop the guanciale (or pancetta) into small, bite-sized cubes. Add the guanciale to the pan and cook until it becomes crispy, about 5-7 minutes. Stir occasionally to ensure even browning. Once the guanciale is crisp, remove it from the skillet and set it aside, leaving the rendered fat in the pan.

Second Step: Make the Sauce

In the same skillet, add the minced garlic and red pepper flakes (if using) to the rendered fat. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Next, pour in the crushed tomatoes, stirring to combine. Lower the heat and let the sauce simmer for 15-20 minutes, allowing the flavors to meld together. Season with salt and freshly ground black pepper to taste.

Third Step: Cook 

While the sauce is simmering, bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions, usually around 8-10 minutes, until al dente. Remember to stir occasionally to prevent the pasta from sticking together. Once cooked, reserve about 1/2 cup of the pasta water, then drain the bucatini.

Fourth Step: Combine and Serve

Return the cooked guanciale to the skillet with the sauce, and stir to combine. Add the drained bucatini to the skillet as well, tossing everything together. If the sauce seems too thick, gradually add the reserved pasta water until the desired consistency is achieved. This starchy water helps the sauce cling to the bucatini for a silky, cohesive finish.

Once well mixed, remove the skillet from heat and sprinkle generously with freshly grated Pecorino Romano cheese. Toss lightly to combine, ensuring each strand of bucatini is coated in the sauce and cheese. Garnish with fresh basil if desired, and serve immediately.

Enhancing Bucatini: Tips and Variations

For an elevated experience, there are several ways to take your bucatini dish to the next level.

  • Use fresh pasta: If you have access to fresh bucatini from a local pasta shop, it’s a game-changer. Fresh pasta offers a tender bite that’s unmatched by the dried variety.
  • Experiment with sauces: While bucatini all’Amatriciana is a classic, this pasta pairs equally well with creamy Alfredo, carbonara, or even a light garlic and olive oil sauce with seasonal vegetables. You can also add some spicy pepper jack cheese for an unexpected but delicious twist.
  • Add vegetables: For a healthier twist, toss in some sautéed spinach, cherry tomatoes, or roasted red peppers to give the dish added color and nutritional value.
  • Protein alternatives: Instead of guanciale, try adding grilled chicken, shrimp, or even crispy tofu for a protein-packed variation.

With these variations, you can make bucatini your own, catering to different palates and dietary preferences.

How to Store Bucatini

If you have leftovers (which is rare with such a delicious dish!), it’s important to store them correctly to maintain their flavor and texture.

  • Refrigeration: Store the cooled bucatini in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove with a splash of water or olive oil to restore its original texture.
  • Freezing: While pasta is best enjoyed fresh, you can freeze cooked bucatini for up to 2 months. Place it in a freezer-safe container, and when ready to eat, thaw in the refrigerator and reheat in a skillet.
  • Reheating: To reheat, add the pasta to a skillet over medium heat with a bit of water or broth to prevent it from drying out. Heat until warmed through, stirring occasionally.

Nutritional Benefits

Although pasta is often seen as indulgent, bucatini offers some surprising nutritional benefits.

  • Calories: A typical serving of bucatini contains around 200-220 calories per 100g, making it a moderate choice for energy.
  • Protein: With about 7-8 grams of protein per serving, bucatini contributes to your daily protein intake.
  • Vitamins and Minerals: Bucatini is a good source of iron and B vitamins, essential for energy production and red blood cell formation.

Opting for whole-wheat or gluten-free versions can boost the fiber content, making it a healthier choice for those looking to manage their weight or improve digestion.

Common Questions 

Can I make gluten-free bucatini?

Yes! Many brands offer gluten-free bucatini, made from rice, corn, or quinoa flour. Just be sure to follow the specific cooking instructions, as gluten-free pasta often cooks faster.

What’s the difference between bucatini and spaghetti?

While both are long, thin noodles, the main difference is that bucatini is hollow, while spaghetti is solid. This makes bucatini better at absorbing and holding onto sauces.

Is bucatini suitable for a vegan diet?

Absolutely! As long as you avoid animal-based sauces like Amatriciana, bucatini is vegan-friendly. Pair it with olive oil, garlic, and vegetables for a delicious, plant-based meal.

Leave a Comment