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Ingredients

• Salt
• 1 (4-ounce) piece guanciale, cut into 1-by-1/4-by-1/4-inch pieces (pancetta or bacon can be substituted)
• 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)
• Paprika (optional)
• 1 pound bucatini
• 1 cup loosely packed, finely grated 18-month-old Parmesan cheese, grated on the small holes of a box grater (about 3 1/2 ounces)
• 1 bunch basil leaves, for garnish

Description

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