Bucatini all'Amatriciana

1. Heat the Oil

In a 12-inch skillet over medium heat, warm the olive oil. Add the guanciale or pancetta. Cook for about 5 minutes until golden, stirring occasionally.

2. Simmer the Sauce

To the skillet, add the crushed tomatoes, black pepper, and red pepper flakes. Season with salt. Cook for about 15 minutes, occasionally stirring and mashing the tomatoes with a wooden spoon, until the sauce thickens.

3. Boil Pasta

While the sauce simmers, boil the pasta in a large pot of salted water until it's just shy of al dente. Follow the package directions. Before draining, save 1 cup of the pasta water.

4. Combine Pasta and Sauce

Return the drained pasta to the pot. Pour in the tomato sauce and ½ cup of the reserved pasta water. Over medium-high heat, stir vigorously until the pasta is coated with the sauce, about 1 minute. Add more pasta water if needed.

5. Add Cheese

Take the pot off the heat. Stir in the Pecorino Romano cheese. Taste, and adjust salt if necessary.

6. Serve

Divide the pasta among bowls. Garnish each with additional Pecorino Romano cheese and a sprinkle of black pepper.