Bucatini

Classic sauce: all'amatriciana Bucatini are thick strands pierced by a narrow hole, and the name comes from buco, the Italian for hole. That extra heft lets them stand up to amatriciana, the tomato sauce built on rendered guanciale and pecorino, where thin spaghetti would turn limp under the fat. The walls stay springy, so each forkful has real chew to set against the rich sauce. In Amatrice itself the dish is made with spaghetti; bucatini are the Roman habit. Expect splashes: the strands are stiff and like to whip sauce across the table.