In a bowl, pour the tomatoes and season with the black pepper & dried chillies.

Using a fork, crush the tomatoes until smooth.

Add pancetta to a cold pan with the olive oil & bring it to a medium heat to render the fat & add some colour.

Add the chillies & some black pepper to the pancetta & cook until the chillies are soft.

Add the dry white wine & allow to reduce by half.

Add your spaghetti to boiling salted water & cook to al dente.

While the spaghetti is cooking, add the tomatoes to the pan with the pancetta & simmer until the tomatoes are cooked out.

Once the spaghetti is al dente, transfer it to the pan & reserve some of the pasta water.

Keep the pan on a medium-low heat & stir, shake & toss the spaghetti vigorously. Add some pasta water and olive oil to keep it loose.

Add a generous amount of pecorino romana & continue tossing.

Serve & told with a pinch of black pepper & more grated pecorino.