Bucatini is one of my favorite pasta shapes. I rarely cook it though, even before I became a vegan. It’s too chewy for my wife. Now that I am a vegan, I don’t eat it often either. The penultimate role for bucatini in life is in “Bucatini All’Amatriciana“. And since I have cut back significantly on my consumption of Guanciale and Pecorino, there are few occasions to enjoy this pasta’s marvelous, mouth-filling qualities. I invented this recipe to take advantage of some excellent chanterelles in the market, and to fulfill my bucatini need.

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