Set a large pot of salted water to boil over high heat. When it is boiling, add the pasta and cook per package instructions until it is al dente.
Next, heat olive oil in a large saute pan over medium high heat.
Add the guanciale and brown for 5 minutes.
Stir in the red pepper flakes.
Deglaze the pan with white wine.
Add the tomato sauce or crushed tomatoes.
Allow the sauce to simmer over low heat while the pasta is cooking.
When the pasta has reached al dente, transfer it to the saute pan with the sauce, along with 1/4 cup of the pasta water.
Cook over high heat, stirring vigorously until the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.
Then, turn off the heat and stir in the Pecorino Romano.
Serve immediately.
