Bucatini is a thick spaghetti-like pasta commonly found in Italian recipes that hail from Rome. What makes it unique is the small hole running through its center. To the untrained eye, bucatini is ...

Bucatini has all the twirl of spaghetti, plus a hollow center that makes it especially good at catching silky, buttery, rich sauces. Renato Poliafito, owner of New York City restaurants Pasta Night ...

A classic Roman pasta dish, amatriciana requires only a handful of ingredients and comes together quickly. Amatrice is the name of a town in the Abruzzo region. People from that area have moved to ...

While often thought of as a Roman dish, Bucatini all'Amatriciana originated in the town of Amatrice, northeast of Rome. It's a dish made with a kind of thick spaghetti (bucatini's long strands are ...

From carbonara and amatriciana to crab noodles and silky mushroom sauce, these dishes show why the hollow noodle loves glossy, clingy sauces. Molly McArdle is Food & Wine's Updates Editor. She has ...

1) Bring 6 quarts of water to a boil in a large pot, and add 1 tablespoon of salt. 2) Meanwhile, in a 10-12 saute pan, combine the olive oil, garlic, red pepper flakes, onions and guanciale; set over ...

Bucatini, pancetta and lots of pecorino. Need we say more? Chef Dominic Piperno of Hearthside, a BA 2018 Top 50 restaurant, does his take of this classic dish with a flavor-full chili stock. Grab your ...

When acclaimed Italian chef Carlo Cracco divulged he uses garlic in his amatriciana sauce on a talk show in Rome in 2015, it made national news. The admission even invited the wrath of Piergiuseppe ...