Pasta All'Amatriciana (America's Test Kitchen)

1. 1

   Slice pork into 1/4-inch-thick strips, then cut each strip crosswise into 1/4-inch pieces.

2. 2

   Bring pork and water to simmer in 10-inch nonstick skillet over medium heat; cook until water evaporates and pork begins to sizzle, 5 to 8 minutes.

3. 3

   Reduce heat to medium-low and continue to cook, stirring frequently, until fat renders and pork turns golden, 5 to 8 minutes longer.

4. 4

   Using slotted spoon, transfer pork to bowl.

5. 5

   Pour off all but 1 tablespoon fat from skillet.

6. 6

   Reserve remaining fat.

7. 7

   Return skillet to medium heat and add pepper flakes and tomato paste; cook, stirring constantly, for 20 seconds.

8. 8

   Stir in wine and cook for 30 seconds.

9. 9

   Stir in tomatoes and their juice and rendered pork and bring to simmer.

10. 10

    Cook, stirring frequently, until thickened, 12 to 16 minutes.

11. 11

    While sauce simmers, smear 2 tablespoons reserved fat and 1/2 cup Pecorino Romano together in bowl to form paste.

12. 12

    Meanwhile, bring 4 quarts water to boil in large Dutch oven.

13. 13

    Add spaghetti and salt and cook, stirring often, until al dente.

14. 14

    Reserve 1 cup cooking water, then drain spaghetti and return it to pot.

15. 15

    Add sauce, 1/3 cup cooking water, and Pecorino Romanofat mixture to pasta and toss well to coat, adjusting consistency with remaining cooking water as needed.

16. 16

    Serve, passing remaining 1/2 cup Pecorino Romano separately.

* Per serving · 4 servings · Values may vary.