In a 12-inch skillet over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Drain and reserve 1 tablespoon bacon fat. Add the olive oil to the pan. Add the garlic and cook until fragrant, 60 seconds.
Raise the heat to medium high. Add the tomatoes, salt and red pepper flakes. Cook, stirring occasionally, until the tomatoes soften and start to turn golden brown, about 7 minutes. Add the wine and pepperoncini and cook until the some of the liquid evaporates and the tomatoes are a bit saucy.
Meanwhile, cook the pasta in salted boiling water according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Put the drained pasta back into the pot and add the cooked tomatoes, cheese, 1/2 cup parsley and cooked bacon. Toss until combined, adding reserved pasta water to moisten, if necessary. Taste and season with additional salt and pepper.
Divide the pasta among warm plates, sprinkle with additional parsley and serve immediately