Bucatini all'Amatriciana

Step 1

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring occasionally, until softened and beginning to turn golden brown, about 8 minutes. Add the guanciale and garlic and cook, stirring occasionally, until the pork is cooked, about 5 minutes. Add the wine, scrape up any browned bits at the bottom of the pan, and cook until it evaporates, 3 to 5 minutes, then add the tomatoes and their juices, the chile and salt. Reduce the heat to low so the sauce is at a simmer and cook until the tomatoes have broken down -- use your spoon to help them along if necessary -- and absorbed the flavors of the onion, garlic and pork, about 30 minutes.

Step 2

Meanwhile, bring a large pot of water to a boil. Add enough salt so it tastes pleasantly salty, followed by the pasta, and cook according to packaging instructions until al dente. Drain and transfer to a serving bowl. Add the sauce, cheese and basil, if using, and toss to combine. Serve family-style or in shallow bowls, with more grated cheese on the side.