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1
Slice pork into 1/4-inch-thick strips, then cut each strip crosswise into 1/4-inch pieces.
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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.
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3
Reduce heat to medium-low and continue to cook, stirring frequently, until fat renders and pork turns golden, 5 to 8 minutes longer.
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4
Using slotted spoon, transfer pork to bowl.
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5
Pour off all but 1 tablespoon fat from skillet.
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6
Reserve remaining fat.
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7
Return skillet to medium heat and add pepper flakes and tomato paste; cook, stirring constantly, for 20 seconds.
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8
Stir in wine and cook for 30 seconds.
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9
Stir in tomatoes and their juice and rendered pork and bring to simmer.
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10
Cook, stirring frequently, until thickened, 12 to 16 minutes.
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11
While sauce simmers, smear 2 tablespoons reserved fat and 1/2 cup Pecorino Romano together in bowl to form paste.
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12
Meanwhile, bring 4 quarts water to boil in large Dutch oven.
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13
Add spaghetti and salt and cook, stirring often, until al dente.
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14
Reserve 1 cup cooking water, then drain spaghetti and return it to pot.
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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.
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16
Serve, passing remaining 1/2 cup Pecorino Romano separately.
