18 Bucatini Recipes for Saucy, Twirlable Dinners

Bucatini has all the twirl of spaghetti, plus a hollow center that makes it especially good to hold the silky, buttery, rich sauce. Renato Poliafito, owner of the New York City Pasta Night restaurant and Ciao, Gloria, and writer Sweets!agree: Bucatini shines with “thinner, more ‘saucy’ sauces, like a simple marinara or an oil- or butter-based sauce,” he said when asked about the best pasta for each sauce.

This collection of bucatini recipes offers carbonara, amatriciana, and French onion-inspired versions, as well as seafood-filled dishes with crab and shellfish, and comforting mushroom and cabbage variations for the week. Some prefer the classic lean, others take a more playful turn, and all understand what bucatini does best: hold on to the taste.

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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 the hollow core of bucatini. Bitter dandelion greens, chopped at the last minute, wilt into the sauce and offset its buttery depth, while fresh tarragon provides a subtle anise finish.

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02 from 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 taste.

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03 from 18

Lamb Ragu Bucatini

Chef Victor King trades the usual beef for quick-fried ground lamb flavored with coriander, Espelette pepper, and lemon zest. The hearty sauce emulsifies with starch-rich pasta water, helping it stick to the bucatini.

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04 from 18

Butter 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 lots of black pepper build up the depth without the cream.

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05 from 18

Summer Crab Carbonara with Lemons and Capers

2020 F&W Best New Chef Douglass Williams folds lump crab into no-stress bucatini carbonara bound with a garlic-oil emulsion instead of pancetta fat. Zippy lemon zest, briny capers, and a shower of herbs brighten the sauce.

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06 from 18

Bucatini Talay

Minneapolis chef and restaurateur Ann Ahmed bathes bucatini in a tom yum-inspired sauce with lemongrass, galangal, and tamarind. Jumbo shrimp, cherry tomatoes, and lime leaves brighten the sour profile of the soup.

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07 from 18

One-Pot Creamy Cabbage Pasta

Simmer bucatini directly with caramelized cabbage, garlic, and white wine, letting the noodles thicken the sauce itself. A splash of cream, toasted pecans, and sherry vinegar provide extra richness, crunch, and brightness.

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08 from 18

Chili Crisp Caramelized Onion Pasta

This recipe slow-cooks onions into jammy, then swirls in bacon and dried chile for heat and texture. The onion soup mixture brings extra umami to the creamy sauce that hugs every strand of bucatini.

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09 from 18

Bucatini Carbonara

Atlanta chef Linton Hopkins leans on house-cured pork, farm-raised eggs, and a judicious splash of pasta water to achieve carbonara’s signature silky texture. Meanwhile, the bucatini’s hollow center is ideal for holding the glossy sauce.

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10 out of 18

French Onion Pasta

This recipe turns our famous soup’s caramelized onions, Gruyère, and thyme into a hearty bucatini dish. Baked, buttered bread crumbs replace the baked croûton, adding crunch without the oven time.

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11 of 18

Samin’s Spicy Tuna Pantry Pasta

Star food writer and chef Samin Nosrat channels a classic Florentine pizza by pairing Calabrian chile, oil-packed tuna, and canned cherry tomatoes. Anchovies melt into the sauce, lending salinity, while arugula and lemon zest impart brightness.

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12 out of 18

Three-Pepper Cacio e Pepe

This recipe swaps the standard pepper for a floral trio of pink, Tellicherry, and Sichuan. While it recommends using fusilli col buco for the dish, it offers bucatini as a delicious and reliable substitute.

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13 of 18

Bucatini Amatriciana

Chef Hugh Acheson balances the smoky fat of pancetta with the heat of chile in a slow-simmered tomato base made for bucatini. Finely grated carrots sweetened sauce.

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14 of 18

Bucatini with cauliflower and Brussels sprouts

1999 F&W Best New Chef Marc Vetri tosses brassicas with anchovies, rosemary, and crushed red pepper before tossing with bucatini. Crispy bread crumbs echo the vegetables’ browned bits, adding crunch throughout.

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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 flavor.

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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 spoonful of pasta water emulsifies fat and cheese into a creamy sauce without any cream.

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17 of 18

Seafood Pasta with Tuscan Hot Oil

Importer and cookbook author Rolando Beramendi finishes shrimp, clams, mussels and clams with fiery red chili oil. Tomato sauce, clam broth, and white wine create a light, briny bath for bucatini that allows the seafood to shine.

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18 of 18

Mr. Bucatini Pie

Chef Vinny Dotolo toasts broken bucatini, eggs, and heaps of Parmigiano-Reggiano cheese into a golden, sliceable pie skillet. A quick broil crisps the top of this longtime family favorite.

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