Bucatini alla Matriciana

Ingredients

• Salt and freshly ground pepper, to taste
• 1 Pound refrigerated fresh bucatini or 14 ounces dried thick spaghetti
• 1/2 Cup olive oil
• 8 Ounces guanciale, cut into ½-inch cubes
• 4 peeled whole plum tomatoes, preferably San Marzano if canned
• 1/4 Teaspoon red pepper flakes
• 1 Cup dry white wine
• 1 Cup grated pecorino, plus 1 cup for garnish
• 4 Teaspoons chopped flat-leaf parsley

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