Cut the guanciale in sticks and sautè in a non-stick pan.

When it starts to get transparent add the chopped chili, and simmer with 100ml of white wine and 1 tablespoon of vinegar, until reduced.

Keep cooking until the guanciale gets crisp, then remove it from the pan, and keep it warm.

Roughly dice the tomatoes and put them in the pan. Season with salt.

Meanwhile cook the pasta al dente.

Drain the pasta and sautè in the tomato saucè with the guanciale.

Serve with grated pecorino cheese and freshly ground black pepper.