Spaghetti with Tomato Conserva, Pancetta, and Pecorino

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.

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  Kosher salt
  
  


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  1 lb. dried spaghetti
  
  


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  5 Tbs. extra-virgin olive oil
  
  


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  4 oz. thinly sliced fatty pancetta, cut into 1/2-inch strips
  
  


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  2 cups Tomato Conserva, coarsely chopped
  
  


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  1/2 tsp. crushed red pepper flakes
  
  


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  2 oz. finely grated aged Pecorino
  
  


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  Romano (2 cups using a rasp grater)
  
  


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  1/2 cup packed whole flat-leaf parsley leaves
  
  

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.