Recipes based on bucatini are typical of the city of Rome and, in general, of Lazio: this long, hollow pasta, which in some ways resembles spaghetti, is used in the town of Amatrice to prepare the timeless bucatini all'amatriciana, with the sauce and the bacon. In reality, however, bucatini can also be prepared in the cheese and pepper versions, as well as in another classic seasoning such as carbonara. Bucatini are cooked in times rather similar to those of spaghetti and, moreover, they are able to absorb the sauces in the best way, since they retain it inside them.