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Add guanciale to a sauce pan and sauté until crisp and golden, about 4-5 minutes. The fat will render down so no need for any oil to be added to the pan.
Add the white wine and deglaze the pan and reduce.
Add tomatoes, chilli flakes and reduce heat to low, season with salt and pepper and cook, stirring occasionally, until sauce thickens, 25-30 minutes.
Meanwhile, bring a large pot of water to a boil. Season generously with salt; add the pasta and cook, stirring occasionally, until al dente.
Add drained pasta to sauce in skillet and toss to coat.
Stir in cheese and serve with extra on top.