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Cook the pancetta or guanciale in a pan without any added oil, rendering the fat.
Blitz the tomatoes into a fine pulp.
Deglaze the pan with a splash of wine.
Cook the tomato sauce gently for 10-15 minutes to remove the acidic edge and intensify the flavors.
Undercook the pasta slightly, then add it to the sauce and finish cooking it in the sauce.
Fold in Pecorino Romano cheese in multiple additions.