De Cecco No. 15 Bucatini, 1 Pound, 20 Per Case

De Cecco No. 15 Bucatini delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Classic Roman pasta dishes: Serve with Amatriciana, Cacio e Pepe, or Carbonara, where the hollow center traps the sauce inside each strand for bold flavor in every bite.
Hearty meat sauces: Pair with slow-simmered Bolognese or sausage ragù; the thick strands stand up to heavy, chunky sauces without breaking or clumping.
Baked pasta preparations: Use in pasta al forno or timballo dishes, where bucatini’s structure holds together under baking while absorbing sauce and cheese throughout.
Cold pasta salads: Toss cooked bucatini with olive oil, vegetables, and herbs for a sturdy pasta salad that maintains its shape and texture when chilled.

Who Would Benefit

• Italian restaurants and trattorias serving traditional Roman pasta courses
• Caterers preparing large-format meals with authentic Italian menus
• Home cooks who regularly prepare classic dishes like Amatriciana or Cacio e Pepe
• Food service distributors and specialty grocers stocking premium imported pasta
• Institutional kitchens and school cafeterias needing reliable, high-quality dried pasta in bulk

Product Highlights

• Bronze-die extruded for superior sauce adhesion and rustic surface texture
• Made from 100% premium durum wheat semolina
• Slow-dried at low temperatures to preserve natural wheat flavor and cooking performance
• Hollow-center strand design allows sauce to coat both the outside and the inside of each piece
• Produced in Italy by De Cecco, a family-owned pasta maker since 1886
• 1-pound box portioned for convenient meal preparation; 20-box case for cost-effective stocking

Preparation & Use

Bring a large pot of salted water to a rolling boil, then add the bucatini and stir gently to prevent sticking. Cook for 9 to 11 minutes for al dente texture, adjusting time to preference. Drain well, reserving a portion of the pasta water to loosen and emulsify your sauce if needed. Bucatini’s hollow center can trap steam after draining, so toss with sauce promptly to prevent the strands from sticking together. For baked applications, undercook by roughly two minutes before assembling and finishing in the oven.

Common Applications

Bucatini is the traditional shape for several iconic Roman dishes. Amatriciana pairs it with guanciale, tomato, and pecorino romano. Cacio e Pepe relies on the pasta’s starchy cooking water and the hollow core to carry the emulsified cheese and pepper sauce. Carbonara benefits similarly, with egg and pecorino coating both the exterior and interior of each strand. Beyond Roman classics, bucatini works well with chunky vegetable sauces, seafood preparations, and simplified weeknight garlic and oil dressings.