- 1 tablespoon extra virgin olive oil
- 6 ounces guanciale(or a good quality pancetta), cut into thin strips about ¼-inch by ¾-inch
- Pinch of red pepper flakes
- ¼ cup dry white wine
- 15-ounce can whole, peeled San Marzano tomatoes, crushed by hand
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound spaghetti
- 1 ounce Pecorino cheese (if using Pecorino Romano, use less salt for seasoning), plus more for serving
- Fill a large pot of water and bring to a boil on the stove in preparation for cooking the pasta.
- While the pasta water heats up, add olive oil to a large skillet and heat over medium high heat. Add guanciale (or pancetta) and red pepper flakes and cook, stirring frequently, until lightly browned and cooked through – approximately 5 minutes.
- Add white wine and simmer, scraping up any browned bits on the bottom of the pan. Continue to cook until the wine evaporates, about 3 minutes.
- Add tomatoes, salt and pepper and heat to a gentle simmer.
- As the pasta water comes to a boil, begin cooking the spaghetti. Cook until just shy of al dente – about 1 minutes less than the cooking time on your box of pasta. Once cooked, using tongs, transfer spaghetti to the skillet of sauce and ladle in ¼ cup of the water used to cook the pasta.
- Turn up the heat under the pasta and sauce and cook, tossing constantly until the sauce thickens and coats the spaghetti.
- Remove skillet from the heat and sprinkle in the Pecorino, tossing the pasta again so that the cheese is mixed throughout. Season with additional salt and pepper if necessary. Serve immediately with additional cheese over the top.