Step 1

Bring a pot of salted water to a boil over medium heat and cook the pasta until al dente.

Step 2

While the pasta cooks, heat the olive oil in a dutch oven or deep sided skillet over medium heat.

Step 3

Add the guanciale to the pan and cook for 3-4 minutes until slightly crispy.

Step 4

Stir in the red pepper flakes and black pepper. Continue cooking for 15 seconds.

Step 5

Slowly add the tomatoes to the pan with the juice and reduce the heat to low.

Step 6

Continue cooking for 5-7 minutes until the sauce begins to thicken.

Step 7

Drain the pasta, reserving 1 cup of the cooking water, and add the pasta to the sauce.

Step 8

Toss to coat.

Step 9

Add the reserved pasta water to the skillet and cook for an additional 3-4 minutes.

Step 10

Stir in the salt and cheese.

Step 11

Serve immediately.