Sauté the pancetta or bacon until the fat is rendered and the meat is crisp;
Take out the cooked pork and set aside;
Simmer the white wine with the pork fat until reduced;
Add sliced tomatoes to the pan (also peeled if you are using fresh ones);
Season with salt and simmer until it thickens (if it is too dry, add a little extra virgin olive oil and reduce the heat to low);
In the meantime, cook the pasta al dente in plenty of salted water, roughly 6 quarts for 1lb of pasta;
Drain and pour it into a serving bowl; add the sauce, the crispy pancetta, and the Pecorino;
Toss evenly and add some red pepper flakes according to your taste;
Eat all the amatriciana as this does not reheat well.