• 2 Tbsp. extra-virgin olive oil
• 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. freshly ground black pepper
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28-oz. can peeled tomatoes with juices, crushed by hand
• Kosher salt
• 12 oz. dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino (about 1 oz.)

Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

Recipe by Sarah Tenaglia, Selma Brown Morrow, Photos by Jeff Lipsky

...and many thanks to @fpoggi