Guanciale will add a smoky, rich magic to your pasta, with very little effort.
Start by removing the thin layer of skin on the underside of your guanciale.
Then finely chop 4 oz.
Heat a large skillet and fry the guanciale until it is crispy (about 10-12 minutes).
Add a pinch or 2 of red chili flakes.
Add 2 pints of halved little guys tomatoes, and let them simmer away for about 10 more minutes.
While they cook, boil your pasta water and cook 12-14 oz bucatini until it is not quite ready.
Reserve half a cup of the pasta cooking water, then drain the bucatini.
Add half of the pasta cooking water and the bucatini to your skillet, and cook, mixing gently, for another minute or two. Add more pasta cooking water to get your desired sauce consistency.
Check the salt level before you add any, it may be fine without any additional salt.
Serve with pecorino or grated sharp cheddar.
