Heat oil in a large Iron-skillet over medium heat. Add sliced guanciale, hot peppers and sauté until crisp and golden. Cook, stirring often together with white wine, until soft, for a few minutes over high heat.
Remove the guanciale from the skillet and keep it warm.
Add tomatoes, reduce heat to low, and cook stirring occasionally for a few minutes. Then add salt Remove peppers and re-add guanciale. Keep on cooking until sauce thickens.
Meanwhile, bring a large pot of water to a boil Season with salt, add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain reserving 1 cup of pasta cooking water.
Once ready, add pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water (if sauce is too dry) and stir in pecorino.