In a large frying pan on medium heat, begin to heat olive oil. Add garlic and simmer for 30 seconds being careful not to brown the garlic. Then, add pancetta and black pepper and cook for two minutes. Add tomatoes with juice. Cook on medium heat for 15 minutes and then turn to low heat and cook another 45 minutes, covered stirring every ten minutes. When sauce is finished cooking, stir in 3 tbs of pasta water.
Feel free to substitute grated Parmesan cheese for Pecorino Romano or omit it. Omit crushed red pepper flakes (which can be cooked into sauce) if you don't like it spicy.