I make a very similar dish - pretty much the above but I add squid heads (or bodies if thats all they have but I prefer the tentatcles) and I too go a bit heavy on the garlic for a nice edge. Yes to everything else - the San Marzano tomatoes, the pecorino vs parm, the Guanciale vs pancetta (although I do like and often sub Pancetta as thats what I often have as there are some domestic producers that are nice and affordable).Pasta All'amatriciana is another one of those "easy, breezy, dinner option" (yet delicious) pasta dishes.
When preparing it, I use diced guanciale (rather than pancetta, though that will do, at a pinch; however, I do think that the guanciale is better), tinned Italian San Marzano tomatoes (the number of tins used will depend on how many people need to be fed), grated Pecorino Romano cheese (rather than the more usual Parmigiano Reggiano), a little white wine (a small glass, or half glass, though this step can be skipped for those who prefer not to use alcohol; the actual alcohol is burned off in the sauté pan, in any case), and - though this is also optional, I will also use a finely diced white onion, and/or a few finely minced cloves of garlic (and a few for me, - given that usually, I have a very generous hand indeed with garlic, means one or two cloves, which I consider next to nothing), in a large sauté pan, - that lot (minus the cheese) sautéed in olive oil, plus pasta, (again, the amount is calculated depending on how many people need to be fed) and a few ladles of that glorious and starchy pasta cooking broth.
Mmm if I wasn't going camping this weekend, Id go to the fish monger and make this for dinner this Friday