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.
MY NOTE: I think this would be quite good if the tomatoes were good.
Bring a large pot of well-salted water to a boil. Cook the pasta for 1 minute less than package directions for al dente. Reserve about 1 cup of the pasta water and then drain the pasta.
Meanwhile, heat 3 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until golden-brown, about 3 minutes.
Add the conserva, red pepper flakes, and 1/2 cup of the pasta water and toss to combine. Add the pasta and cook, tossing, until al dente, 1to 2 minutes. Turn the heat to medium low and add the remaining 2 Tbs. olive oil, half of the pecorino, and the parsley. Toss, adding more pasta water, if needed, to loosen the sauce. Season to taste with salt and serve sprinkled with the remaining pecorino.
nutrition information (per serving):
33, Fat Calories
290, Saturated Fat
17, Monounsaturated Fat
64, Polyunsaturated Fat
Photo: Scott Phillips