Fettuccine with Lamb-and-Mushroom Ragu

1. 1

   In a large deep skillet, melt the butter in the olive oil.

2. 2

   Add the lamb, season with salt and cook over moderately high heat for 8 minutes, breaking up the meat.

3. 3

   Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender and any liquid is evaporated, about 8 minutes.

4. 4

   Stir in the tomato paste, rosemary and crushed red pepper and cook for 1 minute.

5. 5

   Remove from the heat and keep warm.

6. 6

   Bring a large pot of salted water to a boil.

7. 7

   Add the fettucine and cook until al dente.

8. 8

   Drain, reserving 1 cup of the cooking water.

9. 9

   Add the fettucine and the reserved cooking water to the skillet and cook over moderately high heat, stirring, until the pasta is coated in a thick sauce, about 1 minute.

10. 10

    Transfer the pasta to bowls and serve, passing the Pecorino at the table.

* Per serving · 4 servings · Values may vary.