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

Preparation

1. Start by peeling and cutting the potatoes into cubes.
2. Finely slice the onion and sauté it in a pot with a drizzle of extra virgin olive oil.
3. Add the pancetta cubes and let them brown until slightly crispy.
4. Add the potatoes to the onion and pancetta and let them flavor for a few minutes.
5. Pour the vegetable broth into the pot until it covers all the ingredients and bring to a boil.
6. When the broth starts to boil, add the pasta and cook according to the times indicated on the package; if necessary, add more broth during cooking.
7. When the pasta is almost cooked, add the provola cubes and stir well to melt and combine with the other ingredients.
8. Adjust with salt and pepper, then let cook for a few more minutes until you achieve 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 typical dish from southern Italy, particularly Campania. Smoked provola adds a rich and penetrating flavor, while pancetta provides a pleasant crispiness that balances the creaminess of the preparation. This dish is a real treat for the palate, especially on colder days.