Ingredients

• 12 oz bucatini
• 5 oz guanciale, cut into short strips
• 1 can (28 oz) whole peeled San Marzano-style tomatoes
• ¾ cup finely grated Pecorino Romano
• ¼ teaspoon crushed red pepper flakes, or to taste
• 2 tablespoons dry white wine, optional
• Salt for pasta water
• Freshly ground black pepper, optional

Preparation

1. Crush the tomatoes by hand or with a spoon and set aside.
2. Place the guanciale in a cold skillet and cook over medium-low heat until the fat renders and the pieces become golden and crisp around the edges.
3. Remove about one-third of the guanciale and reserve it for finishing.
4. Add the chile flakes to the rendered fat and cook briefly.
5. If using wine, add it now and allow it to reduce almost completely.
6. Add the crushed tomatoes. Simmer gently for 15 to 20 minutes until the sauce has thickened slightly.
7. Meanwhile, cook the bucatini in lightly salted boiling water until just shy of al dente.
8. Transfer the pasta directly into the tomato sauce along with approximately ½ cup pasta cooking water.
9. Toss over medium heat until the pasta finishes cooking and the sauce coats the bucatini evenly.
10. Remove from the heat and fold in most of the Pecorino Romano.
11. Serve immediately, topped with the reserved crisp guanciale and additional Pecorino.