Spaghetti All’amatriciana, with homemade pancetta

I know it's not guanciale, don't come for me with your torches and pitchforks. I made my own pancetta in a diy dry curing chamber and this was the first recipe I made with it.

Pan fry the pancetta til golden brown and remove. Deglaze with dry white wine, add a can of san marzanos and chili flakes or powder( I use half teaspoon of red flakes and half teaspoon spicy callabrian chili powder. I added a few basil leaves because my summer basil has come in nice. Boil the pasta in salt water until al dente, add to the sauce with a bunch of pecorino( or parmigiana, I won't tell don't worry). Enjoy