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Cut the guanciale into strips and brown it in a thick-bottomed pan for a few minutes, until it starts to turn golden brown.
Drain guanciale on a paper towel and set it aside.
Remove part of the rendered fat, leaving 2 tablespoons, and deglaze the pan with the white wine.
When it has evaporated, add the coarsely chopped peeled tomatoes (or sauce) and the chopped red pepper, season with salt and continue cooking for about 15 minutes.
Cook the pasta in well salted boiling water and cook until it reaches al dente, then drain while reserving ¼ cup of pasta water.
Pour the pasta into the saucepan with the sauce, sprinkle with 2 tablespoons of pasta water and mix it well.
Add the Guanciale and Cheese, mix and serve immediately.