INGREDIENTS:

• 3 tbsp. extra-virgin olive oil
• 4 oz. thinly sliced guanciale or pancetta, cut into 3?4″ pieces
• Freshly cracked black pepper, to taste
• 2 cloves garlic, minced
• 1 small carrot, minced
• 1?2 medium onion, minced
• 1?2 tsp. crushed red chile flakes
• 1  28-oz. can peeled tomatoes, preferably San Marzano, undrained and puréed
• Kosher salt, to taste
• 1 lb. cavatapi
• 1 1?4 cups grated Pecorino Romano

DIRECTIONS:

1. Heat oil in a large, high-sided skillet over medium heat. Add pancetta; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.

2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1?2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1?2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino. Top with threds of basil if desired.