Pasta and Potatoes with Smoked Provolone and Pancetta
A rich, creamy, and wonderfully comforting traditional Neapolitan main course. The sweetness of the potatoes melts into the savory flavors of pancetta and lardo, while smoked provolone adds an unmistakable stretchy texture and aroma. The secret touch is the addition of cheese rind, which softens and becomes delicious during cooking.
Ingredients
- •11 oz Mixed Pasta (Pasta Mista) (or any small pasta like ditalini or elbow macaroni)
- •1.65 lb Potatoes (about 2 large potatoes, peeled)
- •2.5 oz Lardo (cured pork fat, finely diced)
- •4 oz Pancetta (flat pancetta (pancetta tesa), finely diced, or unsmoked bacon)
- •14 oz Smoked Provolone (or smoked buffalo mozzarella, diced)
- •1 stalk Celery (large, about 5.3 oz, finely chopped)
- •1 large Carrot (about 5.3 oz, finely chopped)
- •1 medium White Onion (about 3.9 oz, finely chopped)
- •1.5 tbsp Tomato Paste
- •1 sprig Fresh Basil (plus extra leaves for garnish)
- •1.4 oz Parmesan or Grana Padano Rind (scraped clean and cut into small cubes)
- •to taste to taste Olive Oil (extra virgin)
- •to taste to taste Salt
- •to taste to taste Black Pepper (freshly ground)
- •as needed cup Hot Water (for cooking pasta)
Instructions
- 1.
Prepare the Aromatics and Fats: Finely chop the celery, carrot, and onion to create a classic soffritto base. Peel the potatoes and cut them into 1-centimeter cubes. Dice both the lardo and pancetta into very small strips or cubes.
Time: 15 min - 2.
Render the Fats: In a large, deep pot, heat a drizzle of olive oil with the whole sprig of basil to infuse the oil. Add the diced lardo and pancetta and cook for a couple of minutes until they render their flavorful fat. Remove and discard the basil sprig.
Time: 5 min - 3.
Cook the Potatoes: Add the chopped soffritto (celery, carrot, and onion), a pinch of salt, and the tomato paste to the pot. Stir well, then add the potato cubes. Cover the potatoes with water (just enough to cover), put the lid on, and cook over medium heat for about 10 minutes.
Time: 10 min - 4.
Prepare the Cheeses: While the potatoes cook, dice the smoked provolone and allow it to drain slightly to remove excess whey. Scrape the outer layer of the Parmesan or Grana Padano rind clean and cut it into small cubes.
Time: 5 min - 5.
Cook the Pasta 'Risotto-Style: After 10 minutes, add the mixed pasta directly into the pot with the potatoes. Add hot water, a little at a time, stirring frequently, exactly as you would for a risotto. The pasta should cook by absorbing the liquid and releasing its starch, which will create an incredibly creamy sauce. Continue adding water as needed until the pasta is al dente.
Time: 15 min - 6.
Final Mantecatura (Creaming):Once the pasta is cooked, remove the pot from the heat. Stir in the fresh basil leaves (torn by hand), a generous grinding of black pepper, and the cubed cheese rind. Finally, add the diced smoked provolone. Stir vigorously to melt the cheese, allowing it to become stringy and creamy. Serve immediately, piping hot!
Time: 5 min
Tips
- 💡To achieve the perfect creamy consistency, ensure you add the hot water gradually while cooking the pasta, stirring often. This helps the pasta release its starches.
- 💡Don't skip the cheese rind! It adds a unique depth of flavor and melts into a delightful, tender texture.
- 💡For an extra layer of flavor, you can use vegetable or chicken broth instead of plain water during the pasta cooking step.
Recipe from TheCookbook.ai
Created by Anna Cecilia Buono