Bring a large pot of generously salted water to a boil. Add the bucatini and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water and set aside. Carefully drain the pasta—do not rinse.

To a large skillet over medium heat, add the olive oil and pancetta. Cook, stirring occasionally, until the fat renders and the pancetta becomes golden and crispy, about 5-6 minutes. If desired, reserve about ⅓ of the crispy pancetta for garnish.

To the skillet with the pancetta, add the garlic and crushed red pepper flakes. Cook, stirring often, until the garlic is just beginning to turn golden brown, about 2-3 minutes.

Deglaze the pan by slowly pouring the white wine into the skillet, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Let the wine simmer for 2-3 minutes, until reduced, then carefully stir in the tomato passata. Season with 1 teaspoon kosher salt and ground black pepper as desired. Simmer 8-10 minutes, stirring occasionally, until thickened. Taste and adjust seasoning as needed.

Add the cooked bucatini and grated cheese to the amatriciana sauce. Toss to combine well—the sauce should evenly coat the pasta. Add in some of the reserved pasta water if the sauce needs to loosen up a little; increase the heat or add in a little more cheese if it needs to tighten up more. Cook 1-2 minutes longer, allowing the pasta to meld with the sauce, then remove from the heat.

Divide the bucatini all’Amatriciana into pasta bowls. Top with reserved pancetta, extra grated cheese, finely chopped parsley, and a drizzle of extra virgin olive oil as desired. Enjoy!