Method

• 1.
  Remove the rind from the guanciale then cut into thick matchsticks. Place in a cold, deep frypan, then turn on the heat and cook over medium heat until the fat renders and the guanciale is crisp and golden. This will take about 3-4 minutes.
• 2.
  Remove half the guanciale (leaving the fat in the pan) and set aside. Add the white wine to then pan and cook, allowing the wine to evaporate completely.
• 3.
  Crush the peeled tomatoes by hand and add to the pan. Add the chilli and simmer gently for about 10 minutes, until reduced and thickened. Season lightly with salt (Pecorino Romano and guanciale are already salty).
• 4.
  Meanwhile, cook bucatini in a large pot of boiling salted water until just al dente, or about 2 minutes less than the packet instructs. Reserve1 cup of pasta water.
• 5.
  Toss the drained pasta in the sauce, adding a splash of pasta water if needed to help the sauce coat the pasta and finish cooking. Remove from the heat.
• 6.
  Add Pecorino Romano (reserving a little for serving) and toss until creamy.
• 7.
  Divide pasta among plates, top with the reserved crispy guanciale, and sprinkle with extra Pecorino Romano. Serve immediately.