Salt
1 (4-ounce) piece guanciale, pancetta or bacon
3/4 cup finely chopped onion (about 1 small)
3 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1 (28-ounce) can diced tomatoes in tomato purée
1/2 teaspoon honey (optional)
1 pound bucatini
1 cup loosely packed, finely grated parmesan cheese
basil leaves, for garnish
Bring a large pot of heavily salted water to a boil.
Heat a large frying pan over high heat. When the pan is hot, reduce the heat to medium, add the guanciale, and cook until the fat is translucent (reduce the heat further it if smokes too much), about 4 minutes. Add the onion and olive oil and sauté until the onion is translucent but not browned, about 4 minutes. Add the wine and simmer until the alcohol has burned off and the wine has reduced by about half, about 2 1/2 minutes. Add the tomatoes and purée, bring to a boil, then keep at a lively simmer until the sauce has thickened slightly, about 10 minutes. Taste and season with salt, honey (if using), and paprika (if using) as needed.
Meanwhile, add the bucatini to the boiling water, stir, and boil until al dente, about 10 minutes. Drain, add to the sauce, and toss until the pasta is well coated, about 2 minutes.
Divide the pasta among individual bowls. Top each with a heap of Parmesan and 3 to 4 whole basil leaves, then serve.