Spaghetti with Tomato Conserva, Pancetta, and Pecorino

Spaghetti with Tomato Conserva, Pancetta, and Pecorino
Photo by Scott Phillips


  • 4 oz. thinly sliced fatty pancetta, cut into ½-inch strips
  • 1 lb. dried spaghetti
  • 2 cups Tomato Conserva, coarsely chopped
  • ½ cup packed whole flat-leaf parsley leaves
  • Romano (2 cups using a rasp grater)
  • 5 Tbs. extra-virgin olive oil
  • 2 oz. finely grated aged Pecorino
  • + 2 more ingredients
    • Kosher salt
    • ½ tsp. crushed red pepper flakes

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, stirr...

View full recipe at Fine Cooking


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