Pasta all'Amatriciana

Prep Time: 15 minutes | Cook Time: 20 minutes Step 1: Slice cured guanciale into thick matchsticks. Place in a cold wide skillet over medium-low heat to slowly render the pork fat until the exterior is deeply browned and crisp (7-8 minutes). Transfer crispy guanciale to a plate, leaving rendered fat in pan. Step 2: Deglaze the skillet with dry white wine over high heat, scraping up browned bits. Add crushed red chili flakes (peperoncino) and crushed San Marzano whole peeled tomatoes. Simmer gently over medium heat for 12-15 minutes until sauce thickens and glistens. Step 3: Cook bucatini pasta in a large pot of boiling salted water until 2 minutes shy of al dente. Reserve 1 cup of starchy pasta cooking water. Step 4: Transfer pasta directly into the tomato sauce. Toss vigorously over high heat with reserved pasta water to emulsify. Remove from heat, fold in crispy guanciale, finely grated Pecorino Romano cheese, and freshly cracked black pepper until every strand is coated in velvety crimson sauce.