Bucatini alla Romana

Instructions

1. Prepare the guanciale
   Heat a large skillet over medium heat. Add the olive oil and guanciale cubes. Cook until the guanciale becomes crispy and releases its fat, about 5-7 minutes. Remove about half of the rendered fat if desired.
2. Sauté the aromatics
   Add the finely chopped onion to the skillet with the guanciale and sauté until translucent, about 3-4 minutes. Add the minced garlic and crushed red chili peppers, cooking for another minute until fragrant.
3. Build the sauce
   Pour in the white wine and let it simmer until reduced by half, about 2 minutes. Add the crushed San Marzano tomatoes, stir well, and season with a pinch of black pepper. Lower the heat and let the sauce simmer for about 15 minutes until it thickens slightly.
4. Cook the pasta
   While the sauce is simmering, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini pasta. Cook according to package instructions until al dente, usually 9-11 minutes. Reserve 1/2 cup of pasta water before draining.
5. Combine pasta and sauce
   Add the drained bucatini directly to the sauce in the skillet. Toss well to coat all the pasta with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
6. Finish with cheese
   Remove the skillet from heat and stir in the grated Pecorino Romano cheese. Toss quickly to incorporate the cheese before it melts completely, creating a creamy texture that coats the pasta.