Pasta Alla Amatriciana

So delicious! This recipe is a keeper.

Pasta Alla Amatriciana
The America's Test Kitchen Family Cookbook

6 oz bacon (6 slices), chopped medium
2 Tbsp exra-virgin olive oil (I forgot to use the oil and it was still fabulous)
1 onion, minced
½ tsp red pepper flakes
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 Tbsp salt
1 pound linguine (I used fresh—makes a huge difference)
½ cup grated Pecorino Romano cheese

Bring 4 quarts water to a boil in a large pot for the linguine.

Meanwhile, cook the bacon and oil in a 12-inch skillet over medium heat until the bacon is crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 2 Tbsp of the fat left in the skillet.

Add the onion and red pepper flakes to the fat in the skillet and return to medium heat. Cook until softened, about 5 minutes. Stir in the crushed tomatoes and the diced tomatoes with their juice and simmer until thickened, about 15 minutes.

When the water is boiling, stir in the salt and linguine. Cook, stirring often, until the linguine is almost tender but still a little firm to the bite.

Reserve ½ cup of the pasta cooking water (I didn’t end up using this), then drain the linguine and return it to the pot. Stir in the tomato mixture, crisp bacon, and cheese and toss to coat. Add the reserved pasta cooking as needed to loosen the sauce before serving.