page_title: Bucatini
hierarchical_section_title: Bucatini
caption_attribution_description: Italiano: Classico bucatini all'amatriciana
context_page_description: Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan language variant perciato 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 with a 3 mm 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.
  One of the most common sauces to serve with bucatini is the classic Amatriciana sauce, bucatini all'amatriciana. It is traditionally made with guanciale, a type of cured meat taken from the pork jowl.
  Similarly, ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also zitoni, which is a wider version of ziti.
context_section_description: Bucatini [bukaˈtiːni], also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan language variant perciato 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.
  One of the most common sauces to serve with bucatini is the classic Amatriciana sauce, bucatini all'amatriciana. It is traditionally made with guanciale, a type of cured meat taken from the pork jowl. 
  Similarly, ziti [ˈdziːti] are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also zitoni [dziˈtoːni], which is a wider version of ziti.
caption: Bucatini all'amatriciana, a dish prepared with bucatini pasta
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