1 x 796 milliliter can San Marzano tomatoes, crushed by hand
Salt and pepper
454 grams bucatini
114 grams Pecorino Romano, finely grated, plus more for garnish
Olive oil, for drizzling
Add guanciale to a large skillet and heat over medium-high. Fry, stirring, until guanciale is slightly browned. Add chili pepper and cook for one to two minutes. Deglaze with white wine and cook until wine has mostly evaporated. Add tomatoes to skillet, season with salt and pepper, bring to a simmer, and cook for three to four minutes.
In the meantime, bring salted water to a rolling boil in a large pot. Add bucatini and cook until just al dente. Strain, reserving 1/2 cup (120 milliliters) of pasta water, then toss pasta with Pecorino and cooking water. Add pasta to skillet and toss well with guanciale and tomato sauce.
Serve sprinkled with more Pecorino Romano and drizzled with olive oil.