Cortina’s bucatini dish uses thick, hollow strands of pasta paired with a sauce that may feature tomato, guanciale, or other rich components depending on the season. The restaurant brings a downtown, modern-Italian sensibility to the pasta, focusing on saucing that clings to the noodle while still leaving some bite in the center. Plates are elegantly arranged with thoughtful garnishes, and the portion size sits in the sweet spot between a starter and a full entrée, fitting into multi-course meals. Editorial coverage about Seattle pasta highlights Cortina’s bucatini as one of the recommended shapes to try at this venue.