Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the bucatini until al dente, according to package instructions. Reserve about 1 cup of pasta cooking water before draining.

2. Prepare the Guanciale

1. In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until it becomes golden and crispy, about 5-7 minutes.
2. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3. Make the Sauce

1. Add the red pepper flakes (if using) to the rendered fat and sauté for 30 seconds.
2. Stir in the crushed tomatoes, season with a pinch of salt, and simmer for 10-15 minutes until slightly thickened.

4. Combine Pasta and Sauce

1. Add the drained pasta to the skillet with the sauce. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
2. Return the crispy guanciale to the skillet and toss everything together.

5. Serve

1. Divide the pasta among serving plates. Sprinkle generously with grated Pecorino Romano and freshly ground black pepper.
2. Serve immediately with additional Pecorino Romano on the side.