Cook pancetta over medium-low heat to render the fat gradually and achieve crispy, flavorful bits without burning; this fat becomes liquid gold for your sauce.

After removing pancetta, cook tomato paste in the rendered fat for 1-2 minutes before adding other ingredients to deepen its umami and eliminate any raw, metallic taste.

Save at least 1 cup of starchy pasta water before draining, then use it gradually to achieve a silky sauce that clings to pasta rather than pooling at the bottom.

Add cold heavy cream to your warm tomato-pancetta mixture off heat, then gently reheat together to prevent the cream from breaking or curdling into an unappetizing texture.

Toss pasta with half the pecorino in the pan, then serve with remaining cheese and freshly cracked black pepper on the table so each diner can adjust to their preference.