Fresh tomatoes are always recommended and so to start the preparation of the meal, boil them for a few moments in boiling salted water, then drain and cool them under running water. After peeling them, remove the seeds and cut them into fillets.
Bring a large pot of water to the boil.
In a pan (preferably an iron skillet) heat the oil and add the guanciale cut into strips about a couple of centimeters long.
When it starts to melt, add the pepper. Cook the guanciale until it has browned, then simmer it with the white wine. Let it evaporate, drain the pork cheek and keep warm.
In the same skillet put tomatoes that you prepared in step one and cook for the same time of the pasta.
Add salt to the boiling water, then add the pasta and cook for the time indicated on the pasta box.
When the pasta is almost cooked, add the guanciale to the sauce in the iron skillet and remove the peperoncino.
Drain the pasta al dente and transfer it to the pan with the sauce.
Remove from heat and add the grated pecorino and fresh ground pepper to taste.
Mix well and serve immediately sprinkling your pasta all'amatriciana with more grated pecorino cheese.