Bucatini all'Amatriciana

Method

1. Cut the guanciale against the grain to capture all fibers.
2. Place the guanciale in a cold pan and slowly render, letting it sweat until golden.
3. Deglaze with dry white wine and let the alcohol evaporate.
4. Add crushed whole peeled tomatoes by hand, a tip of chili pepper, and some black pepper.
5. Cook the bucatini until almost al dente, then drain 2 minutes early.
6. Toss the pasta in the sauce to finish cooking.
7. Turn off the heat, add grated pecorino cheese, and stir.
8. Let the pasta rest for 3-4 minutes before serving.