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.