Bucatini all'Amatriciana

Ingredients

• tablespoon extra-virgin olive oil
• ounces guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4
• red pepper flakes
• dry white wine
• can whole peeled tomatoes, crushed by hand
• Kosher salt and freshly ground black pepper
• pound dried bucatini pasta
• ounce grated Pecorino Romano cheese, plus more for serving