Bucatini all’amatriciana. What else?

Ingredients serves 4

• 180g guanciale
• Extra-virgin olive oil
• 60ml dry white wine (optional)
• Onion (optional)
• 425g peeled tomatoes, preferably San Marzano, crushed by hand
• Kosher salt and freshly ground black pepper
• 400gr dried bucatini pasta
• 40gr grated Pecorino Romano cheese, plus more for serving
• 40gr grated Parmesan cheese

Directions

1. 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 onion.
2. Add wine or hot water and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.
3. Add tomatoes and bring to a simmer. Season with salt and pepper. Cook about 10 minutes.
4. Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends.
5. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water.
6. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles.
7. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more pepper. Serve right away, passing more cheese at the table.