PROTIP: I am brand new to cooking bucatini, and found it needs a bigger pot filled at least 2/3 full with water. This pasta does not cook down like regular spaghetti.
This turned out DELICOUS and the breadcrumbs put it over the top. It's heavy and cheesy, so probably not something to make very frequently, but it's easy enough to toss in a monthly or bi-monthly rotation. Would recommend a simple salad on the side to add freshness
