If theres anything that I can cook, I would say it is the above Bucatini all'Amatriciana. I feel a true connection to the dish as well as a good grasp on it's history and tradition. Very few and good quality ingredients are the key here.
There are mainly three ingredients to make up the sauce, and the following is all I use.
Tomatoes (Preferably Italian ones, Mutti is nice)
Splash of red wine after sautéing the guanciale
Pinch of peperoncino
Bucatini cooked al dente