I've seen many claims to what the "original" of this classic is. Is it a "Gricia" with added tomato? Splash of wine? Personally, I find it you have really exceptional quality cherry tomatoes, skip the onion and garlic and add a splash of white. Here's a version more of the Roman school, inspired from several sources and many, many iterations over the years. Guanciale for ultimate richness (but pancetta and smoked lardons are fine as well), and garlic and a small onion to further elevate the taste. Avoid wine, the acidity of the tomatoes is sufficient. The choice of cheese is a matter of taste, not dogma. I say save the pecorino romano for the cacio e pepe and Gricia, the roundness of a good Grana works better with the tomatoes for me.