Clean the pork cheek thoroughly by removing any skin or crust and cut it into small strips.

In a large frying pan, heat the extra virgin olive oil over medium heat. Add the strips of pork cheek and cook until browned and crispy, about 5-7 minutes.

Once browned, remove the pork cheek from the pan, along with some of the rendered fat, leaving a small amount in the pan for the sauce.

Add the peperoncino flakes to the pan and sauté for 10 seconds, just until fragrant.

Deglaze the pan with white wine, stirring to lift any browned bits from the bottom. Let the wine reduce for about 1-2 minutes, or until almost fully evaporated.

Add the canned tomatoes to the pan and cook for 10 minutes, until the tomatoes begin to break down and soften.

While the tomatoes are simmering, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring it to a rolling boil again.

Add the bucatini or spaghetti to the boiling water and cook until al dente according to the package instructions. Reserve some of the pasta water, then drain.

Return the cooked pork cheek to the tomato sauce and season with salt and black pepper to taste, keeping in mind that the pork is already salty.

Once the pasta is ready, add it to the sauce, along with a portion of the grated pecorino. Stir everything together over low heat until the pasta is well coated with the sauce. If needed, add a small amount of reserved pasta water to help bind the sauce.

Serve the pasta immediately, topped with more grated pecorino.