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1. Render the Pancetta
Place the diced pancetta in a cold, large skillet or frying pan.
Turn the heat to medium-low. Cook slowly for 10 minutes, stirring occasionally.
Once crispy, use a slotted spoon to transfer the pancetta pieces to a plate, leaving the rendered fat in the pan.
2. Build the Sauce Base
Pour in the dry white wine. Raise the heat to medium-high and cook for 2–3 minutes, scraping up any brown bits from the bottom of the pan until the wine has mostly evaporated.
3. Simmer the Sauce
Add the jarred sauce to the pan.
Add 1 teaspoon of sea salt (taste later, as pancetta is very salty).
Bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce cook, uncovered, for 15–20 minutes, stirring occasionally, until it has thickened slightly.
4. Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a rolling boil.
Add the pasta and cook until al dente (usually 1 minute less than package directions).
Before draining, reserve 1/2 cup of the starchy pasta cooking water.
5. Combine and Finish
Drain the pasta and transfer it directly to the skillet with the sauce. Add the reserved pancetta pieces back into the pan.
Add 1/2 cup of the Pecorino Romano cheese and a splash of the reserved pasta water.
Toss vigorously for about 1 minute until the cheese and pasta water emulsify, creating a glossy, rich sauce that clings to the pasta. If the sauce looks too dry, add a tiny bit more pasta water.
6. Serve
Serve immediately in warm bowls, topping each plate with a generous grating of the remaining Pecorino Romano cheese.