Bucatini all'Amatriciana (Tomato and Guanciale)

• 28 oz can whole peeled tomatoes (San Marzano)
• 6 oz Guanciale (or pancetta), diced
• 3/4 cup grated Pecorino Romano cheese
• 1/4 cup dry white wine
• 1/2 tsp red pepper flakes (or to taste)
• 1 lb Bucatini pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil for the pasta.

2. 2

   In a large skillet over medium heat, add the diced guanciale. Cook, stirring occasionally, until the fat has rendered and the pork is crispy, about 8-10 minutes.

3. 3

   Add the red pepper flakes and cook for another minute.

4. 4

   Pour in the white wine and deglaze the pan, scraping up any browned bits. Let it bubble for 2-3 minutes until the alcohol evaporates.

5. 5

   Add the whole peeled tomatoes to the pan, crushing them with your hands or the back of a spoon. Simmer the sauce for 15-20 minutes until thickened.

6. 6

   While the sauce simmers, cook the bucatini in the boiling water until al dente.

7. 7

   Drain the pasta and toss it directly into the sauce. Stir well to coat.

8. 8

   Remove from heat and stir in the grated Pecorino Romano cheese. Serve immediately.