See the ridges in the pasta? They’re made from old Italian bronze molds. Most pasta today is made using teflon. And teflon creates a slick surface, so the sauce rolls right off your pasta.
Bronze is different: It leaves lots of miniature nooks and crannies, so the sauce gets absorbed by the bucatini. What doesn’t get absorbed, clings to the pasta instead of making soupy puddles at the bottom of your plate.
We use this special pasta to make Bucatini all’Amatriciana – an ancient Roman dish. We don’t mess with tradition here: proper pasta, flavorfully cured pork called guanciale, San Marzano tomatoes, a bit of chile for zing, and grated pecorino Romano.
Look at the photo again. See where the sauce is. And where it isn’t. That’s how you tell it is authentic.