ReD
Whats the recipe though 
I start with a cold pan, low heat, guanciale on. Render fat out, fry guanciale in fat, add finely diced onions, let it soften a bit, no color on it. Add minced garlic and tomato paste, fry a bit. If pan looks dry small bit of olive oil, add black pepper. When the garlic is fragrant add tomato paste, fry until it ever so slightly changes color.
Add an entire can of the best crushed tomatoes you can find, salt to taste, more black pepper, if you have fresh basil add an entire branch. Simmer until the acidity of the tomatoes wears off mostly, you want to simmer long, almost 30-40 minutes, you want almost no water letf. If it still tastes too acidic, add water, keep simmering. Cut off heat, if you had fresh basil in there, take it out, if not add dried basil (or a small amount of dry oregano).
Cook pasta 2 minutes less than package instructions, add drain pasta, add to sauce, add half a cup of water, TOSS tossing is important. Cook for 3-4 more minutes, drizzle a bit of good olive oil and grate in pecorino, toss more, serve. Grate some parm or pecorino on top, either works, don't get pregrated though
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