Step 1

Cut the guanciale into small cubes.

Step 2

Heat a large saucepan over high heat, then, add the guanciale and sauté for a few minutes.

Step 3

Pour the wine into the pan, then scrape the bottom of the pan, releasing any bits that have stuck. Take the guanciale bits out of the pan and reserve them on the side.

Step 4

Add tomatoes and the peperoncino to the same pan and cook them for a few minutes, adding salt to taste. Throw the guanciale bits back into the sauce. Cook until it thickens. Remove the peperoncino, which at this point should have given its flavor. Set aside.

Step 5

Meanwhile, cook the spaghetti in salted water until al dente and drain.

Step 6

Toss the spaghetti with the sauce and add the pecorino Amatriciano. Stir well and serve hot.