Fill a large pot with water, one tablespoon olive oil, and salt. Bring to a boil and cook pasta until done while cooking the sauce.

In a deep sauté skillet, add onions, pancetta (guanciale), garlic, and olive oil. Cook until pancetta is crispy.

Add in dried red chili pepper and sauté for about a minute. Pour in white wine and deglaze. Add in the peeled San Marzano tomatoes. Break up the tomatoes while cooking. Add in basil and stir. Cook for about ten minutes.

Add pepper. No salt is needed as the tomatoes carry enough salt.

Drain pasta. Toss pasta with sauce and plate. Top with freshly grated Pecorino Romano cheese.