From carbonara and amatriciana to crab noodles and silky mushroom sauce, these dishes show why the hollow noodle loves glossy, clingy sauces.
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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 and Ciao, Gloria, and author of Dolci!, agrees: Bucatini shines with “thinner, more ‘saucy’ sauces, like a simple marinara or an oil- or butter-based sauce,” he says when asked about the best pasta for every sauce.
This collection of bucatini recipes offers carbonara, amatriciana, and French onion–inspired versions, as well as seafood-laced dishes with crab and clams, and cozy mushroom and cabbage variations for weeknights. Some recipes lean classic, others take a more playful turn, and all understand what bucatini does best: hold onto flavor.
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01 of 18
Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon
Cookbook author Mary‑Frances Heck builds an all-mushroom ragù layered with morels, creminis, and dry white wine that clings to bucatini’s hollow core. Bitter dandelion greens, chopped at the last minute, wilt into the sauce and offset its buttery depth, while fresh tarragon supplies a subtle anise finish.
02 of 18
Bucatini with Shiitake Cream Sauce
Kansas City chef Colby Garrelts purees shiitake and oyster mushrooms into a velvety cream that coats sausage-studded bucatini. Lemon zest and juice add lift, and a splash of reserved pasta water keeps the sauce silky without dulling the rich flavors.
03 of 18
Lamb Ragu Bucatini
Chef Victor King trades the usual beef for quick-braised ground lamb scented with coriander, Espelette pepper, and lemon zest. The hearty sauce emulsifies with starch-rich pasta water, helping it cling to the bucatini.
04 of 18
Buttery Garlic Crab Noodles
Los Angeles chef Diep Tran channels the Bay Area with buttery bucatini piled high with sweet Dungeness crab. Toasty garlic, umami-heavy fish sauce, and plenty of black pepper build depth without cream.
05 of 18
Summer Crab Carbonara with Lemons and Capers
2020 F&W Best New Chef Douglass Williams folds lump crab into a no-stress bucatini carbonara bound by garlic-oil emulsion rather than pancetta fat. Zippy lemon zest, briny capers, and a shower of herbs brighten the sauce.
06 of 18
Bucatini Talay
Minneapolis chef and restaurateur Ann Ahmed bathes bucatini in a tom yum–inspired sauce perfumed with lemongrass, galangal, and tamarind. Jumbo shrimp, cherry tomatoes, and makrut lime leaves echo the soup’s hot-and-sour profile.
07 of 18
One-Pot Creamy Cabbage Pasta
Simmer bucatini directly with caramelized cabbage, garlic, and white wine, letting the noodles thicken their own sauce. A finishing splash of cream, toasted pecans, and sherry vinegar supplies extra richness, crunch, and brightness.
08 of 18
Chile Crisp Caramelized Onion Pasta
This recipe slow-cooks onions to jammy depth, then swirls in bacon and chile crisp for heat and texture. Onion-soup mix brings extra umami into the creamy sauce that hugs each strand of bucatini.
09 of 18
Bucatini Carbonara
Atlanta chef Linton Hopkins leans on house-cured pork, farm eggs, and a judicious splash of pasta water to achieve carbonara’s signature silky texture. Meanwhile, bucatini’s hollow center is ideal for catching the glossy sauce.
10 of 18
French Onion Pasta
This recipe transforms the famous soup’s caramelized onions, Gruyère, and thyme into a hearty bucatini dish. Toasted, buttery breadcrumbs replace the broiled croûton, adding crunch without oven time.
11 of 18
Samin’s Spicy Tuna Pantry Pasta
Star food writer and chef Samin Nosrat channels a long-ago Florentine pizza by pairing Calabrian chile, oil-packed tuna, and canned cherry tomatoes. Anchovies dissolve into the sauce, lending salinity, while arugula and lemon zest impart brightness.
12 of 18
Three-Pepper Cacio e Pepe
This recipe swaps standard pepper for a floral trio of pink, Tellicherry, and Sichuan. While it suggests using fusilli col buco for the dish, it offers bucatini as a delicious and reliable substitute.
13 of 18
Bucatini Amatriciana
Chef Hugh Acheson balances pancetta’s smoky fat with chile heat in a slow-simmered tomato base that was built for bucatini. Grated carrot subtly sweetens the sauce.
14 of 18
Bucatini with Cauliflower and Brussels Sprouts
1999 F&W Best New Chef Marc Vetri chars brassicas with anchovies, rosemary, and crushed red pepper before tossing them with bucatini. Crispy bread crumbs echo the vegetables’ browned bits, adding crunch throughout.
15 of 18
Bucatini with Clams and Red Peppers
1993 F&W Best New Chef Jody Adams layers roasted red peppers, walnuts, and herbs with littleneck clams in this bucatini dish, while pomegranate molasses and cumin add hints of Middle Eastern flavors.
16 of 18
Bucatini with Pancetta, Pecorino, and Pepper
Sommelier-restaurateur Shelley Lindgren leans on pantry staples: rendered pancetta, heaps of Pecorino Romano cheese, and cracked black pepper for this reliable (and reheat-friendly) bucatini dish. A ladle of pasta water emulsifies the fat and cheese into a creamy sauce without any cream.
17 of 18
Seafood Pasta with Tuscan Hot Oil
Importer and cookbook author Rolando Beramendi finishes shrimp, mussels, cockles, and scallops with a fiery red pepper oil. Tomato sauce, clam broth, and white wine create a light, briny bath for the bucatini that lets the seafood shine.
18 of 18
Dad's Bucatini Pie
Chef Vinny Dotolo bakes broken bucatini, eggs, and heaps of Parmigiano-Reggiano cheese into a golden, sliceable skillet pie. A quick broil crisps the top of this longtime family favorite.
* This article was originally published here
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