1 tbsp olive oil

6 oz guanciale or bacon, cut into 1/4 sections

Pinch of red pepper flakes

3 ripe 1/4 cup dry white wine

1 28 oz can peeled tomatoes

Kosher salt

Freshly ground pepper

Pecorino Romano cheese (or Asagio parmesan

1 lb of dried bucatini pasta (use penne or ziti if bucatini isn't available.

In a large skillet, heat olive oil over medium-high heat until shimmering.

Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes.

Add wine and cook, scraping up any browned bits on the bottom of the pan, until nearly evaporated, about 3 minutes.

Add tomatoes and bring to a simmer.

Season with salt and pepper.

Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends.

Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water.

Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat

Add cheese, and stir rapidly to incorporate.

Season to taste with more salt and pepper.

Serve immediately with more cheese on the table.