1. Prep the Guanciale:

• Dice the guanciale into small, uniform pieces (¼-inch thick and 1-inch long). Set aside.

2. Prepare the Tomato Sauce:

• If you have a food mill, pass the canned tomatoes through to remove seeds and pulp. If not, use a blender to make a smooth sauce.

3. Sauté the Guanciale:

• Heat 2 tbsp of olive oil in a large skillet over medium heat. Once hot, add the diced guanciale. Let it cook until the fat renders and the guanciale turns golden brown, about 5-7 minutes.
• Sprinkle in the red pepper flakes and cook for another minute.

4. Add Wine and Tomatoes:

• Pour in the white wine and allow it to cook off (about 2-3 minutes). Then, add the tomato sauce and salt to taste.
• Let the sauce simmer on medium-low heat for 10-15 minutes, allowing it to thicken and deepen in flavor.

5. Cook the Bucatini:

• While the sauce is simmering, bring a large pot of water to a boil. Add a generous handful of salt.
• Cook the bucatini according to the package instructions until al dente (usually 8-10 minutes).

6. Combine and Serve:

• Once the pasta is ready, drain it and add it to the skillet with the sauce. Toss everything together over low heat until the pasta is evenly coated in the sauce.
• Serve immediately with freshly grated Pecorino Romano cheese on top.