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Add the tomatoes to a bowl and crush them by hand. Set aside.
Add the guanciale to a large skillet. Turn the flame on to high and cook the guanciale till crisp, about 5-7 minutes.
Add the wine to the pan and cook for about 1 minute. Add the tomatoes and salt to the pan and stir. Reduce the flame to medium stirring occasionally while the pasta cooks.
Drop the pasta into generously salted boiling water and cook until Al dente.
Add the pasta to the sauce and toss together. Remove from heat and add the cheese allowing the residual heat of the pan to melt it in.
Serve in warm bowls with an extra sprinkle of Pecorino Romano cheese.