Saturday 18 July 2015

What to do with bucatini?

There was an offer on Italian pasta in Marks&Spencer recently and out of pure curiosity I bought bucatini. I never had these sort of pasta before, but I was intrigued by these thick spaghetti shaped noodles with holes in them. I love thick pasta, so I thought it would make for a good dish... but I don't know how to prepare bucatini. I asked on Facebook to my Italian friends for suggestions, one of them said she did not like bucatini because she found them too thick, but that I could make the traditional bucatini all'amatriciana. The problem is that I don't like pork much, especially ham which I hate, so I would need to create/find a variation. the Wikipedia entry mentions guanciale and my friend says it is done with pancetta, but in both case, it is far too close to ham for my liking. I might just go for Bolognese sauce. But whatever I make, I am really looking forward to try them. Because, as my Italian friends taught me, there is no such thing as plain pasta. So the bucatini should be a treat.


jaz@octoberfarm said...

bucatini holds up well to any heavy sauce. all pastas are designed for specific sauces.

Nellie said...

I knew jaz would have the answer to this one! Sounds like a perfect plan!

Anonymous said...

Bucatini is a favorite of mine, I have eaten it with a myriad of sauces but thick ones are the best..a Bolognese would be great..Just be sure to put lots of veggies in the sauce and some red pepper flakes and let it simmer for a while, yummmeee..Lidia Bastianich makes a terrific sauce with guanicile (pork) but I would just make that Bolognese and use some paremesano reggiano for its topping, it is making my mouth watering as I type this..It holds well for thicker sauces and tastes like heaven mangiana ciao!