Pasta All'amatriciana (america's Test Kitchen)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces salt lamb, rind removed, rinsed thoroughly, and patted dry or 8 ounces bacon, fatty
• 1/2 cup water
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1/4 cup red wine
• 1 (28 ounce) can diced tomatoes
• 1 cup parmesan cheese (1 cup) or 1 cup pecorino romano cheese, finely grated (1 cup)
• 1 lb spaghetti
• 1 tablespoon salt

Recipe

• 1 slice lamb into ¼-inch-thick strips, then cut each strip crosswise into ¼-inch pieces. bring lamb and water to simmer in 10-inch nonstick skillet over medium heat; cook until water evaporates and lamb begins to sizzle, 5 to 8 minutes. reduce heat to medium-low and continue to cook, stirring frequently, until fat renders and lamb turns golden, 5 to 8 minutes longer. using slotted spoon, transfer lamb to bowl. pour off all but 1 tablespoon fat from skillet. reserve remaining fat.
• 2 return skillet to medium heat and add pepper flakes and tomato paste; cook, stirring constantly, for 20 seconds. stir in wine and cook for 30 seconds. stir in tomatoes and their juice and rendered lamb and bring to simmer. cook, stirring frequently, until thickened, 12 to 16 minutes. while sauce simmers, smear 2 tablespoons reserved fat and ½ cup pecorino romano together in bowl to form paste.
• 3 meanwhile, bring 4 quarts water to boil in large dutch oven. add spaghetti and salt and cook, stirring often, until al dente. reserve 1 cup cooking water, then drain spaghetti and return it to pot.
• 4 add sauce, 1/3 cup cooking water, and pecorino romano–fat mixture to pasta and toss well to coat, adjusting consistency with remaining cooking water as needed. serve, passing remaining 1/2 cup pecorino romano separately.