Bucatini all'Amatriciana

Instructions

1. Prepare the Guanciale
   Heat a large skillet over medium heat. Add the guanciale strips and cook until they become crispy and golden, about 5-7 minutes. The fat should render out. Remove about half of the rendered fat, leaving enough to coat the pan.
2. Create the Flavor Base
   Add the olive oil to the pan with the guanciale. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and chili pepper, cooking for another minute until fragrant.
3. Deglaze and Build the Sauce
   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer until the alcohol evaporates, about 2 minutes. Add the crushed tomatoes, salt, and black pepper. Stir well, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
4. Cook the Pasta
   While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the bucatini according to package directions until al dente, usually 9-11 minutes. Reserve 1 cup of pasta water before draining.
5. Combine Pasta and Sauce
   Transfer the drained pasta directly to the sauce pan. Add about 1/4 cup of the reserved pasta water and toss to coat the pasta evenly. If the sauce is too thick, add more pasta water a little at a time.
6. Add the Cheese
   Remove the pan from heat and immediately add the grated Pecorino Romano. Toss quickly to create a creamy sauce that clings to the pasta, adding a splash more pasta water if needed for the desired consistency.
7. Serve
   Divide the pasta among warmed plates. Garnish with additional grated Pecorino Romano and optional fresh basil leaves. Serve immediately while hot.