Over high heat bring a large stockpot filled with salted water to boil.
Heat a saute pan over medium heat add the guanciale. Allow the fat to render and their color to deepen, turning as needed. About 6 minutes.
Remove them, reserving the rendered fat in the pan, as set the crispy pieces aside.
In the rendered fat add the chili and allow to sizzle for a few seconds, then deglaze with the white wine.
Crush the can of tomatoes by hand and add to the saute pan, bring to a gentle simmer.
As the tomato paste begins forming along the rim of the pan, scrape off and reserve for the arancini.
Cook the bucatini in heavily salted water for 2 minutes less than the box says.
Remove bucatini from water and add to saucepan.
Finish cooking in the sauce over high heat for an additional 90 seconds.
Turn off the heat and add pecorino while mixing.
Plate the pasta in a wide bowl, sprinkle with red pepper flakes, more cheese and finally about 90% of the guanciale (saving the rest for the arancini).
Cover the bowl with a plate to allow the hot pepper to steam.
