Enriched with white wine, a bit of dried chile heat, and loads of deliciously salty pancetta (a bacon made from the belly of the pig), the sauce for this version of the classic Italian dish comes from Salvatore Denaro, the chef at Montefalco's Arnaldo Caprai winery.
Heat oil in a 6-qt. saucepan over medium; cook pancetta until browned and crisp, 10–12 minutes. Add chile flakes, onion, and salt; cook until onion is golden, 10–12 minutes. Add wine; cook, stirring and scraping up browned bits from bottom of pan, until almost evaporated, 12–15 minutes. Add tomatoes; boil. Reduce heat to medium; cook until sauce is thickened, 45–50 minutes. Meanwhile, cook pasta in salted boiling water until al dente, about 14 minutes. Drain pasta; stir into sauce with half the pecorino. Garnish with remaining pecorino.