To begin, dice the guanciale, ensuring that it’s ready for rendering. In a pan, heat a splash of extra virgin olive oil and add the guanciale, cooking it until it becomes crispy and golden. This will release all the flavourful fat, which is essential for the base of the sauce. Once the guanciale is crispy, add the white wine to deglaze the pan, stirring to incorporate all the flavourful bits stuck to the bottom.

While the guanciale is cooking, bring a pot of water to a boil and add a generous amount of salt. Gently place your pasta (bucatini or spaghetti) in the boiling water, and cook until it's al dente. When ready, reserve some pasta water for later use and set the pasta aside.

Add the canned tomatoes to the pan with the guanciale. Let this simmer for a few minutes until the sauce thickens, absorbing all the flavours from the guanciale.

Once the sauce is rich and ready, add the al dente pasta directly into the pan with the sauce, ensuring that the pasta soaks up all the beautiful, tangy tomato flavour. Stir well to coat the pasta, adding a little reserved pasta water to adjust the sauce consistency if needed.

Finish with a generous sprinkle of grated Pecorino Romano cheese to add richness and tang.