Bucatini[bukaˈtiːni], also known as perciatelli[pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced".
Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durumwheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines.
Similarly, ziti[ˈtsiːti] are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also zitoni[tsiˈtoːni], which is a wider version of ziti.
Bucatini all'amatriciana, a dish prepared with bucatini pasta