Bucatini definitely makes my top 5 pasta shapes.
It's like spaghetti but with a hole right through the middle (buco = hole in Italian, osso buco = bone with a hole.)
Bucatini's great for two reasons.
You get all the joy of biting through spaghetti.
Then you meet the hole in the middle and have a millisecond pause to process your happiness.
Followed by even more joy when you bite through part two and get to do it all over again. Magnificent.
The other great thing about bucatini is that if you really put your mind to it, you can whistle through it. And you can get it from Sainsbury's. That's three great things.
I'm a huge fan of carbonara, and I had an old Heston / Waitrose recipe card knocking about that I've been meaning to try for-ever ever. You just can't go wrong with pasta and egg and bacon. Heston's version also has frozen peas and chillis, and uses no cream, so is dead easy to knock up with store-cupboard stuff (well, I mean it's easy if you don't have cream in your fridge really.)
Mr. Newman (not my husband, not my brother) was on sous-chef duty. He did a good job chopping chilli, onion and garlic,
then add the pancetta and cook gently for another five minutes. Meanwhile put the pasta in the rolling, boiling water. Rolling, boiling - this is key.
Mix egg yolks, parmesan and a bit of pasta water together,
add your frozen peas to the bacon and onion mix