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Tip the tomatoes into a bowl and lightly crush them with your hands.
Heat the oil in a large frying pan over medium heat. Add the guanciale and cook, stirring frequently, for 7–8 minutes, until golden brown.
Add the chilli flakes and cook for a further 1 minute, then stir in the tomatoes and cook for 12–15 minutes, until the sauce has reduced and thickened slightly.
Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta to 1 minute less than al dente. Drain, reserving 60ml (¼ cup) of the pasta cooking water.
Just before serving, stir the butter through the sauce and season with salt and pepper, to taste.
Add the pasta to the sauce and toss to coat.
Add the reserved pasta water and cook for a further minute or so until the pasta is al dente.
Stir through the pecorino. Divide the pasta among warmed pasta bowls and sprinkle over a little extra pecorino.