Bring a large pot of water to a boil and add a pinch of sea salt and the pasta; cook as directed until al dente.

In the meantime, heat the EVOO in a saute pan over medium heat.

Add the pancetta and cook until the fat begins to render about 5 minutes.

Remove the pancetta with a slotted spoon.

Add the onions to the fat, adding a little more EVOO if needed, with a pinch of salt to aid in sweating the onions more quickly.

Once the onions begin to turn golden, add a splash of white wine.

Stir in the crushed tomatoes, a pinch of sea salt, peperoncino, and black pepper, and simmer until the pasta is cooked to al dente.

Add a few spoonfuls of pasta water before draining the pasta.

Transfer the pasta into the pan, tossing to coat evenly with the sauce.

Serve immediately with a generous sprinkle of grated Pecorino.