Start by gathering everything you need. Chop the guanciale, drain the San Marzano tomatoes, and have your cheese ready to go. Prepping the ingredients ensures a smooth cooking process.

In a large pot, bring salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions. Remember, you can always taste-test to find that perfect level of doneness. Strain the pasta but save about 1 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the guanciale strips and cook until they’re crispy and golden brown. This should take about 8-10 minutes. The goal is to render the fat and infuse the oil with flavor.

Once the guanciale is crispy, add the smashed garlic cloves. Make sure to keep an eye on them! You want just enough time for the garlic to infuse its flavor into the oil, but don’t let it burn. After about 1-2 minutes, remove the garlic cloves from the pan.

Now it’s time for the stars of the show—the San Marzano tomatoes! Crush the tomatoes gently using your hands or a fork and add them to the skillet. Stir everything together and bring it to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.

Pour in the white wine, scraping up any bits stuck to the bottom of the skillet. This adds a layer of complexity. Let the wine reduce by about half.

Add the cooked pasta to the skillet, tossing it with the sauce. If it looks dry, gradually add some reserved pasta water until you reach your desired consistency. Don’t forget to include the crushed red pepper flakes for a hint of spice!

Finally, stir in the finely grated Pecorino Romano cheese. The heat from the pasta will help it blend into the sauce and create a creamy texture that’s simply delicious.