In a heavy-based pan, heat the olive oil over a medium heat and fry the pancetta until starting to crisp, then add the garlic cloves and chilli flakes and continue cooking for 2 minutes.

Remove the garlic cloves. Add the white wine and cook, scraping all the browned bits from the bottom of the pan.

In a large bowl crush the tomatoes with your hands or a fork and add to the sauce, bringing to a simmer.

Cook the pasta in a large pot of boiling salted water until just cooked but al dente, about 10 minutes.

Using tongs, transfer pasta to the sauce. Cook over a high heat stirring until the pasta is cooked and the sauce has thickened and coated the pasta.

Remove from the heat, add cheese and stir to coat.

Serve immediately, topped with a little more grated Pecorino.