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Spaghetti with Tomato Conserva, Pancetta, and Pecorino

Scott Phillips

Servings: 6

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.


  • Kosher salt
  • 1 lb. dried spaghetti
  • 5 Tbs. extra-virgin olive oil
  • 4 oz. thinly sliced fatty pancetta, cut into 1/2-inch strips
  • 2 cups Tomato Conserva, coarsely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 2 oz. finely grated aged Pecorino Romano (2 cups using a rasp grater)
  • 1/2 cup packed whole flat-leaf parsley leaves

Nutritional Information

  • Calories (kcal) : 620
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 25
  • Sodium (mg): 990
  • Carbohydrates (g): 64
  • Fiber (g): 6
  • Protein (g): 17


  • 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.


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Reviews (8 reviews)

  • dh0257 | 10/04/2019

    This was absolutely delicious! So far I have made 5 batches of the conserva from my end of season garden tomatoes and have frozen 4 batches for later. You will not be disappointed with this recipe!

  • momsstuffing | 08/03/2017

    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.

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