1. Bring a large pot of heavily salted water to boil.

2. Meanwhile, add the guanciale into a large skillet over medium heat. Cook for 8-10 minutes or until it becomes crispy while stirring occasionally. Once crispy, add the white wine and cook for another 3-5 minutes until the white wine has reduced and the guanciale becomes deeper in color. Using a slotted spoon, remove the guanciale and set aside onto a paper towel lined plate.

3. Carefully add the tomatoes into the skillet along with the red pepper flakes (or calabrian chili paste), salt, pepper and a pinch of sugar. Let simmer for 8-10 minutes, stirring occasionally.

4. Cook the rigatoni until al dente, reserve ¼ cup of pasta water, and drain.

5. Taste the tomato sauce and adjust for seasoning if needed then remove from heat. Add the guanciale back into the skillet along with the al dente pasta and pecorino cheese. Slowly add in the pasta water as needed while stirring vigorously.

6. Serve and garnish with additional pecorino cheese and freshly cracked black pepper. Enjoy!