Bring a large pot of water to a rolling boil and season generously with Salt. Add the Bucatini and cook until just al dente according to package instructions, reserving a cup of the starchy pasta water before draining.
While the pasta cooks, slice the Guanciale into small lardons or strips. Place them in a cold skillet and cook over medium heat so the fat renders slowly and the pieces become crisp and golden, about 6–8 minutes.
Once the guanciale is nicely browned, pour in a splash of Dry White Wine to deglaze the pan, scraping up any browned bits; let it reduce until most of the alcohol aroma has evaporated.
Add the crushed Canned San Marzano Tomatoes to the skillet along with a torn or chopped Red Chili (peperoncino) for heat. Simmer gently until the sauce thickens and the flavors meld, about 10–12 minutes.
Taste the sauce and season with freshly ground Black Pepper. You may not need much extra Salt because the guanciale and cheese are salty—adjust carefully.
Add the drained bucatini to the skillet (or transfer the sauce to the pasta pot) and toss vigorously with a few tablespoons of the reserved pasta water to emulsify the sauce and coat the noodles evenly. Continue tossing until the pasta is glossy and the sauce clings to each strand.
Remove from heat and stir in plenty of freshly grated Pecorino Romano until melted into the sauce; add more reserved pasta water if you want a looser consistency.
Serve immediately, scattering any remaining crispy guanciale on top and finishing with a little extra Pecorino Romano and a final crack of Black Pepper if desired.
