Method:

1. In a large skillet, over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes.
2. Add tomatoes and bring to a simmer. Season with salt and pepper.
3. Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

Chef's Tips: Chile flakes add heat without distracting flavor, while a smaller dose of black pepper offers just enough musky spice to keep things interesting. This quick-cooked sauce is not only fast and easy, it also ensures that the tomato flavor remains bright—a necessary contrast for the rich pork. Finishing the pasta in the sauce coats each noodle with plenty of flavor.