For the Bucatini All’Amatriciana:

1. Bring a large pot of salted water to a boil.
2. Place the guanciale in a cold skillet and set over medium heat. Cook for 8–10 minutes, until the fat renders and the guanciale is crisp. Remove with a slotted spoon and set aside.
3. Deglaze the pan with white wine, if using, and simmer for 1–2 minutes to allow the alcohol to evaporate.
4. Add the crushed tomatoes, chili flakes, and freshly cracked black pepper. Cook over medium heat for about 10 minutes, stirring occasionally.
5. Meanwhile, add the bucatini to the boiling water and cook until just shy of al dente, about 2 minutes less than the package instructions. Reserve 1–2 cups of pasta water before draining.
6. Using tongs, transfer the pasta directly into the sauce along with a splash of the reserved pasta water, and toss to combine.
7. With the heat on low, gradually add the Pecorino Romano, alternating with more pasta water as needed, tossing constantly until the sauce is glossy and coats the pasta.
8. Return the guanciale to the pan and toss everything together. Taste and adjust for salt if needed.
9. Serve the pasta with additional black pepper and freshly grated Pecorino Romano on top. Enjoy!