Pasta all'Amatriciana

Cut the guanciale into thin strips, keeping both the lean and fatty parts.

Place the guanciale in a cold wide skillet without any oil, set over medium heat, and cook for 5-7 minutes, stirring often, until the fat renders and the pieces turn golden and crispy.

Add the chili pepper, stir for a few seconds, then pour in the white wine and let the alcohol evaporate completely.

Add the canned tomatoes along with their juice, mashing them with a fork until pureed; season lightly with salt, keeping in mind that both the guanciale and Pecorino are already salty. Simmer over medium heat for 12-15 minutes, until the sauce thickens slightly.

Meanwhile, cook the bucatini or spaghetti in salted water until al dente, reserving a cup of the pasta water.

Drain the pasta and transfer it straight into the skillet with the sauce, tossing over low heat until evenly coated.

Remove the skillet from the heat, add the grated Pecorino Romano, and toss quickly, adding a splash of the reserved pasta water to achieve a smooth, creamy consistency with no lumps.

Serve immediately, hot, topped with extra Pecorino.