Spicy Oriental Amatriciana

In a large skillet or Dutch oven, add 6 ounces of diced guanciale. Cook over medium-low heat, stirring occasionally, until the fat has rendered and the guanciale is crispy and golden brown, about 10-12 minutes. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.

If needed, add 1 tablespoon of olive oil to the pan with the guanciale fat. Add 1 small finely chopped yellow onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves, 1 inch grated fresh ginger, and 1 teaspoon red pepper flakes. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in one 28-ounce can of crushed tomatoes. Stir in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for at least 15 minutes, or up to 30 minutes, allowing the flavors to meld. Season with 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning, keeping in mind the soy sauce and Pecorino will add saltiness.

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 1 pound of bucatini (or spaghetti) and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water.

Add the cooked pasta directly to the skillet with the sauce. Add the reserved crispy guanciale and 1/2 cup of grated Pecorino Romano. Ladle in 1/2 cup of the reserved pasta water, tossing vigorously to emulsify the sauce and coat the pasta. Add more pasta water, 1/4 cup at a time, if needed, to achieve a creamy consistency.

Divide the pasta among four plates. Garnish each serving with additional grated Pecorino Romano and 1/4 cup chopped fresh cilantro. Serve immediately.