Bucatini Amatriciana

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1. 1
   Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.
2. 2
   Heat a large skillet over medium heat and cook the guanciale until just crisp and the fat has rendered. Add the rosemary and red pepper flakes, and cook until fried, about 1 minute. Slowly add the tomatoes, stirring to combine. Add the pasta and toss well, adding a splash of the reserved pasta cooking water, if necessary to bring it all together. Remove the pan from the heat and add the grated Pecorino Romano cheese and season to taste with pepper, and salt, if needed.
3. 3
   Divide the pasta among plates and serve immediately topped with fresh basil and additional cheese, if desired.