Hong Kong’s food scene has a new star, and it looks like instant noodles but tastes like premium pasta. Fusilli lunghi bucati, the viral “QQ pasta” beloved for its springy texture and distinctive spiral-hollow shape, has officially landed at two major supermarket chains across the city. Available now at ParknShop online and Mercato Gourmet, this Italian import is priced between HK$62 and HK$65 for a 500-gram pack—and it comes with a simple, one-pot Korean rosé sauce recipe that has social media users buzzing.
What Makes This Pasta Special?
Unlike traditional fusilli, fusilli lunghi bucati features long, twisted strands with a hollow center. Its visual resemblance to instant noodle blocks has sparked curiosity, but the texture is where it truly wins fans. According to De Cecco, the Italian brand behind this product, the recommended cooking time is 11 to 13 minutes. Food enthusiasts advise tasting at the 10-minute mark to achieve the ideal al dente bite—firm, chewy, and satisfying.
The hollow interior acts like a tiny sauce reservoir, allowing each strand to absorb more flavor than solid pasta shapes. Early testers describe the experience as closer to long macaroni, with a pleasant chewiness rather than extreme springiness. For those who prefer extra bite, shortening the boil by a minute or two is recommended.
Where to Buy in Hong Kong
The pasta has generated significant demand, with some locations already seeing limited stock.
- ParknShop Online: Listed at approximately HK$62 per pack, though currently showing as out of stock. Shoppers can enable restock notifications to catch the next shipment.
- Fusion Happy Valley and Fusion Hong Kong Parkview: Both locations reportedly carry limited in-store inventory.
- Mercato Gourmet: An Italian specialty grocer offering the same De Cecco fusilli lunghi bucati for around HK$65 per pack, with online ordering available.
Given the rapid sell-out trend, consumers are encouraged to check availability frequently or explore alternative Italian specialty stores.
One-Pot Korean Rosé Bacon Pasta Recipe
This trending dish combines Korean flavors with Italian technique, and the hollow pasta makes it exceptionally sauce-friendly. Below is a streamlined version that requires just one pan.
Ingredients
- 200g fusilli lunghi bucati
- 100g bacon, sliced
- 1/2 onion, diced
- 5-6 mushrooms, sliced
- 6-8 cherry tomatoes, halved
- 2 tablespoons Korean chili paste (gochujang)
- 2 tablespoons tomato ketchup
- 200ml milk
- Salt, oil, and pepper to taste
Instructions
- Bring a pot of salted water with a dash of oil to a boil. Add pasta and cook for 12 minutes (adjust for texture preference). Drain and set aside.
- In the same pan over medium heat, fry bacon until crispy and fat renders. Add onions, mushrooms, and cherry tomatoes, sautéing until fragrant.
- Stir in Korean chili paste, ketchup, and milk. Mix until the sauce is smooth and creamy.
- Return the cooked pasta to the pan, tossing well to coat every strand. Serve immediately.
Expert Tips for Best Results
- Don’t overcook: The pasta continues to soften slightly after draining. Taste-testing early prevents a mushy finish.
- Customize your protein: Shrimp, chicken, or tofu work beautifully in place of bacon.
- Balance the heat: The milk and ketchup mellow gochujang’s spice, making this dish accessible even for those with low spice tolerance.
- Stir frequently: If using Korean glass noodles as an alternative, stir continuously during the final simmer to prevent sticking.
Broader Culinary Implications
This pasta’s viral ascent reflects Hong Kong’s enduring love affair with fusion comfort food. The marriage of Korean rosé sauce—already a phenomenon in local cafes—with an Italian pasta that mimics a beloved instant noodle aesthetic speaks to a market hungry for novelty that feels familiar. As home cooking continues to thrive post-pandemic, accessible yet Instagram-worthy dishes like this one are likely to drive supermarket trends for months to come.
For those who miss the initial stock, consider exploring other hollow or tubular pasta shapes like bucatini or ziti, which can deliver a similar sauce-holding experience. Alternatively, the Korean rosé sauce pairs exceptionally well with wide glass noodles—a recipe variation gaining traction alongside the fusilli craze.