Bucatini all'Amatriciana

Ingredients

• ¼ lb guanciale
• 1 lb bucatini
• 28 oz canned whole peeled tomatoes
• ½ cup Pecorino Romano cheese
• ½ tsp red pepper flakes (optional)
• ¼ cup dry white wine (optional)
• ¼ tsp black pepper
• ½ tsp salt

Steps

1. Cut the guanciale into 1/4-inch thick strips or cubes. In a large skillet, cook the guanciale over medium heat until crispy and most of its fat has rendered. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
2. If using, add red pepper flakes to the skillet with the guanciale fat and cook for 30 seconds until fragrant. Pour in the dry white wine, if using, and scrape up any browned bits from the bottom of the pan, cooking until the wine has mostly evaporated.
3. Crush the whole peeled tomatoes with your hands or a potato masher and add them to the skillet. Season with salt and black pepper. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
4. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente.
5. Drain the bucatini, reserving about 1 cup of the pasta water. Add the cooked bucatini directly to the skillet with the tomato sauce. Add most of the crispy guanciale back into the sauce, reserving some for garnish.
6. Add half of the Pecorino Romano cheese and about 1/4 cup of the reserved pasta water to the pasta. Toss vigorously to combine, adding more pasta water as needed to create a glossy sauce that coats the bucatini.
7. Serve immediately, garnished with the remaining crispy guanciale and a generous sprinkle of fresh Pecorino Romano cheese.