In this version of the classic Italian pasta dish spaghetti all’Amatriciana, tomato conserva delivers deeper tomato flavor than canned tomatoes. If you can get guanciale (cured pig cheek), try it instead of pancetta for more pronounced porkiness.
This was delicious. I got plenty of yummy tomato conservation out of 4+ lbs of beefsteak tomatoes. Easily 2 cups I would say. They were local farmer tomatoes but I got them at Giant Eagle...so didn't go out of my way on them and not sure if it made a difference. Anyway, super easy and delicious. I just used about 1.5 c of Pecorino Romano cheese. Put the rest on the table so people could add what they wanted. Served with a simple salad and toasted country bread with EVOO and salt. Was a hit!!! Even my three picky kids loved it! Will make again and again.
Both my husband & I loved this recipe! Roasted my tomatoes but only ended up with 1 cup. Blended a 15 oz can of diced tomatoes and added it to the roasted. While cooking I suddenly realized that I had 2 cups of Romano cheese sitting there & no where in the directions does it mention it. Odd. I read reviews & no one mentions the Romano. So... while cooking the pancetta and the conserva, I added a couple tablespoons of the Romano. After adding the pasta I added another couple of tablespoons. Total of about (maybe) 2/3 of a cup... NOT 2 CUPS as the ingredient list says. 2 cups would be WAY too much cheese in my opinion. Maybe it was a typo? Husband said he would prefer a tad less pancetta becuz of the saltiness, but I thought it was very yum. Regardless , he had seconds😊 Great recipe!
Spectacular! Will definitely be making this again.
Absolutely fabulous. More than the sum of its parts. Perfect marriage of sweetness of conserva with saltiness of pancetta and pecorino
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