Bucatini

Mostly used in Campania, Lazio and Liguria, this long pasta is slightly larger than spaghettoni but has a buco, or small hole, through the middle, making it easier to cook. Bucatini is good with both amatriciana and Carbonara sauces. In Naples this pasta is eaten with meat ragù. Similar pastas include perciatellini and fidelini bucati. Larger versions include perciatelli and ziti.