Place a large saucepan filled ¾ full of water over high heat, generously season with salt and bring to a boil.
Add the whole tomatoes in their juices into a mixing bowl and using your hands or a masher, smash the tomatoes into coarse chunks.
Place a large skillet over medium-low heat and whilst the skillet is cold add in the olive oil and guanciale or pancetta and cook it slowly stirring it frequently for 2-3 minutes to render out the fat, or until golden brown.
Pour in the white wine or stock and cook to reduce for 1 minute, stirring frequently.
Add in the crushed tomatoes and bring to a simmer. Once simmering, check the sauce for seasoning and adjust to taste. Reduce the heat to low and allow the sauce to simmer away for 10-12 minutes (stirring it frequently), or until the sauce has reduced and thickened. At this point, you can also add in the sugar if you wish to do so.
Whilst the sauce is reducing, add your pasta to the boiling water and cook the pasta for 2 minutes less than the packet instructions (we will finish cooking the pasta in the sauce).
Once your pasta is cooked (2 minutes less than packet instructions) and your sauce is well reduced (follow the method for perfect timings), add the pasta straight from the boiling water (using tongs) into the reduced Amatriciana sauce, bringing along some of the pasta water which will help the sauce stick to the pasta.
Mix the pasta through the simmering sauce for 1 minute to allow it to finish off cooking (the pasta will continue to cook, even after we remove it from the stovetop). Turn off the heat and remove it from the stovetop.
To serve, twist the pasta into your serving bowls. Garnish with grated pecorino romano cheese, torn basil leaves, extra virgin olive oil, and cracked black pepper. Dig in.