A rustic, thick spaghetti, perhaps the best example of how a small variation in the size of the pasta can give a surprisingly different result with the same sauce. A Carbonara or even a simple basil-tomato sauce can produce a different texture and flavour with this thicker spaghetti. Thanks to its rough surface, it can pick up more sauce than normal-sized spaghetti and is an excellent substitute for the Tuscan "Pici", Venetian "Bigoli" or Roman "Tonnarelli" pastas.
Cooking time (al dente): 13 minutes
Our recommendation:
It can be matched with “Amatriciana” or fish sauces.
