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Set a large pot of salted water on high heat for the pasta.
In a sauce pan, heat olive oil over medium heat. Add the garlic, onion, cumin, coriander, aleppo and sugar. Cook, stirring until aromatic (1-2 minutes). Add the tomatoes and vinegar and simmer for 5 minutes, stirring occasionally. Remove from heat and season with freshly ground nutmeg, salt and pepper.
In a large skillet, cook the guanciale or pancetta over medium heat until crispy and fat renders out, about 2 minutes. Add garlic and cook another minute, then add 1 cup of the tomato sauce made in the previous step. Stir well and reduce heat to low, simmer.
Cook the pasta according to package time minus 3 minutes. Reserve a cup of pasta water, then drain the pasta (don’t rinse) and transfer to the skillet. Finish cooking pasta in the sauce, stirring gently for 3 minutes, adding pasta water if needed. Add cheese and mix until incorporated.
Using tongs, transfer to plate and shave some extra cheese on top.