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Bucatini All'Amatriciana

['8 ounces guanciale, cut into 1/4-inch dice', '2 teaspoons red-pepper flakes', '2 (14.5 ounce) cans stewed tomatoes with juices, chopped', '1 1/2 pounds bucatini or spaghetti', 'Kosher salt', '1/4 cup extra-virgin olive oil', '1 1/4 cups (4 ounces) grated Pecorino Romano']

Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.

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