Amatriciana

Place the cubed guanciale in a large, cold pan (preferably stainless steel or cast iron) over medium-low heat. Cook slowly for 10-15 minutes, stirring occasionally, until the fat has rendered out and the guanciale pieces are golden brown and crispy. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.

Increase the heat to medium. Add the chili flakes (if using) to the rendered guanciale fat and cook for 30 seconds until fragrant. Pour in the crushed San Marzano tomatoes. Stir well, season with a pinch of salt and a generous amount of freshly ground black pepper. Bring to a gentle simmer.

While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.

Add half of the reserved crispy guanciale back into the simmering tomato sauce. Drain the al dente pasta and immediately transfer it to the pan with the sauce. Add about half of the grated Pecorino Romano and a splash of the reserved pasta water. Toss vigorously for 1-2 minutes, allowing the pasta to absorb the sauce and create a creamy emulsion. Add more pasta water if the sauce is too thick.

Serve immediately in warm bowls. Garnish each serving with the remaining crispy guanciale, a generous sprinkle of fresh Pecorino Romano, and a final grind of black pepper.