Add 2 tablespoons of kosher salt to a large pot of water and bring to a boil over medium-high heat.

Heat 1 tablespoon of olive oil in a large sauté pan or deep skillet over medium heat. Add the guanciale and cook for 4 to 6 minutes or until crisp and browned; transfer the guanciale to a paper towel-lined tray to drain.

Add the shallots and sauté for 3 minutes, then add the garlic and sauté for 2 more minutes. Deglaze the pan with the white wine if desired and cook until the wine has dissolved. Add the red pepper flakes or black pepper.

Add the bucatini to the boiling water and cook for 8 minutes or until al dente.

While the pasta is cooking, add the hand-crushed tomatoes and juices to the pan. Bring to a simmer, reduce the heat to low, and simmer for 8 minutes.

Reserve 1/2 cup of the pasta cooking water and drain the pasta.

Reserve 2 to 3 tablespoons of the guanciale for garnish and add the rest to the pan along with half of the grated Pecorino.

Add the drained pasta to the sauce and increase the heat to medium-low. Toss until the pasta is well coated with sauce, adding small amounts of the cooking water to increase the sauciness.

Serve with the reserved guanciale and grated pecorino.