Step 1

Bring a large pot of salted water to boil.

Step 2

Heat a large pan to medium and saute the pancetta in the extra virgin olive oil for 7-8 minutes or until most of the fat has been rendered. Remove about half of the pancetta to a plate and set aside.

Step 3

Next, add the crushed red pepper to the pan and saute for 30 seconds.  Add the white wine and cook until reduced by about half.

Step 4

Cook pasta to 1 minute less than al dente.  Reserve 1 cup of pasta water.

Step 5

Next, add the crushed tomatoes to the pan and cook on medium until they start to bubble.  Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.

Step 6

Add the pasta to the sauce and cook until the pasta reaches al dente (about 1 minute). Stir well and make sure the pasta is absorbing the sauce.

Step 7

Remove the pan from the heat and stir in the Pecorino.  Add a touch more pasta water if too dry.  Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino.  Enjoy!