Bring a large saucepan of salt water to boil (about 1 teaspoon of salt) over medium-high heat. Once the water has come to a boil, add the pasta and cook according to the package directions until it is al dente. Drain pasta, reserving one cup of pasta water. While the pasta is cooking, prepare the sauce.
Cook the cubed guanciale in a large skillet over medium heat, stirring occasionally to ensure even cooking. Cook until crispy and the fat has been rendered.
Add the white wine to the skillet and let it simmer until reduced by half, about 2-3 minutes then remove the guanciale with a slotted spoon.
Add the crushed tomatoes to the skillet. Season with a pinch of salt and black pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens slightly.
Add the guanciale back to the skillet along with the drained pasta. Toss the pasta to coat it evenly. If the sauce seems too thick, add a little of the reserved pasta water to loosen it.
Serve the pasta hot, garnished with the pecorino romano and an extra sprinkle of black pepper if desired.