– 1 lb of fusilloni (bucatini, spaghetti or rigatoni will work) – ▢3 tablespoons extra-virgin olive oil – ▢6 ounces guanciale cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (see notes) – ▢1 medium onion finely chopped (I used a sweet onion, Vidalia is fine) – ▢pinch red pepper flakes or a whole chili pepper – ▢¼ cup red wine something you would drink – ▢1 28-ounce can whole peeled tomatoes, crushed by hand or jar of tomato passata – ▢¼ cup chopped fresh Italian parsley just the leaves – ▢sea salt to taste – ▢½ cup grated Pecorino Romano cheese more, to your taste