Instructions: 

1. Heat 1 tbsp olive oil in a large skillet over medium-low. Add pancetta and cook until crisp and browned, about 6-8 minutes, keeping heat low to render the fat.
2. Add onion. Cook until soft and translucent, about 2-3 minutes. Add garlic, red pepper flakes, and salt & pepper. Stir until fragrant, about 30-45 seconds.
3. Increase heat to medium-high. Slowly add white wine to deglaze the pan, scraping up browned bits on the bottom of the pan. Cook until most of the liquid reduces, about 2-3 minutes.
4. Stir in tomatoes. Bring to simmer, crushing tomatoes with a wooden sppon as they soften, and cook for 15-20 minutes. 
5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 3 tbsp. of pasta water. 
6. Toss pasta with sauce, adding 2-3 tbsp of pasta water, as needed.
7. Plate pasta and top with Pecorino Romano. Serve & enjoy!