Heat 2 spoons of oil in a large heavy skillet over medium heat. Add chopped guanciale and sauté until crisp and golden, then add the red pepper and put aside. Add tomatoes in the same pan, reduce heat to low, and cook, stirring occasionally, until sauce thickens. Meanwhile, bring a large pot of water to a boil. Season with salt, add the pasta and cook “al dente”. Drain pasta and add to sauce in skillet, add the cooked guanciale, black pepper and grated pecorino cheese and toss vigorously. Buon appetito!