Pasta and Potatoes with Provola and Pancetta

Pasta and potatoes with provola and pancetta is a rich and comforting dish, perfect for cold days. Here’s how to prepare it.

Ingredients

• 300g of short pasta (for example, mezzi rigatoni or ditalini)
• 2 medium-sized potatoes
• 100g of diced smoked pancetta
• 200g of diced sweet provola cheese
• 1 small onion
• 1 liter of vegetable broth
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• Grated Parmesan cheese (optional)

Preparation

1. Begin by peeling and cutting the potatoes into cubes.
2. Finely slice the onion and sauté it in a pan with a drizzle of extra virgin olive oil.
3. Add the pancetta cubes and let them brown until they are slightly crispy.
4. Combine the potatoes with the onion and pancetta and season for a few minutes.
5. Pour the vegetable broth into the pan to cover all the ingredients and bring to a boil.
6. Once the broth begins to boil, add the pasta and cook according to the package instructions; if necessary, add more broth during cooking.
7. When the pasta is almost cooked, add the diced provola and stir well to melt and blend with the other ingredients.
8. Adjust with salt and pepper, then continue cooking for a few more minutes until you obtain a creamy consistency.
9. Serve hot, with a sprinkle of grated Parmesan on top, if desired.

Pasta and potatoes with provola and pancetta is a traditional dish from Southern Italy, particularly from Campania. The smoked provola adds a rich and intense flavor, while the pancetta provides a pleasant crispiness that balances the creaminess of the dish. This dish is a real treat for the palate, especially on colder days.