My American-Italian husband is just a FREAK for pasta. You name it. Rigatoni (his favorite), Elbow, Cavatappi, Ditalini, Orecchiette, Lasagne, Spaghetti, Fettuccini, you get the idea.
I made my own version. Bucatini cooked to barely past al dente and tossed (off heat) with LOADS of grated Grana Padano Cheese, Extra Virgin Olive Oil, sautéed Pancetta & minced Garlic, Pine Nuts and a final flurry of plenty of fresh chopped Flat Leaf Italian Parsley. Oh, and don’t forget to top the pasta with MORE Cheese, MMM