Bucatini
From Mycitycuisine.org
Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced".
Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines.
In Rome, it is famous bucatini all'amatriciana - pasta dish with a sauce made of tomato, guanciale, and grated Pecorino Romano.
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- Bucatini All’Amatriciana (Bucatini in Tomato Sauce with Pancetta and Hot Pepper) @ Our Italian Table
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- Hello Newlywed Life: Cooking for Two: Bucatini all'Amatriciana
[edit] References
Bucatini, en.wikipedia.org
Roman Cuisine, en.wikipedia.org
What is Bucatini Pasta?, www.wisegeek.com
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