Bucatini all'Amatriciana

Trim the tough outer layer from the guanciale, then slice it into lardons (small strips).

Place the guanciale in a cold, large skillet over medium-low heat. Add a splash of water to help it render.

Cook for 15-18 minutes, stirring occasionally, until the water has evaporated and the guanciale is golden brown and crispy.

Using a slotted spoon, remove the crispy guanciale and set it aside on a paper towel-lined plate. Leave the rendered fat in the skillet.

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by about three-quarters.

Add the can of San Marzano tomatoes to the skillet and crush them with a potato masher or the back of a spoon.

Season the sauce with kosher salt and freshly ground black pepper. Add a few fresh basil leaves.

Add the Pecorino Romano rind to the sauce, nestling it in. Reduce heat and let the sauce simmer for 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 1-2 minutes less than the package directions.

Remove and discard the Pecorino rind from the sauce. Using tongs, transfer the cooked pasta directly into the skillet with the sauce.

Toss the pasta in the sauce over the heat for about 2 minutes to allow it to absorb the flavors and finish cooking.

Serve the pasta immediately. Garnish with a drizzle of extra virgin olive oil, more freshly grated Pecorino Romano, fresh basil leaves, and the reserved crispy guanciale.