Pasta Patate e Provola

Move over mac and cheese, pasta patate e provola is here. This dish has everything you could ever need…pasta, potatos, gooey provola cheese and crispy bits of pancetta. This is Italian comfort food at its finest.

Ingredients

1 pound of mixed pasta (I used penne and gemelli)

1 pound of yukon gold or white potatoes peeled and diced

4 oz of chopped pancetta

1/2 pound provola cut into cubes

2 tablespoons olive oil

2 cloves of garlic, minced

1 onion diced into small pieces

sale and pepper to taste

grated parmigiano for garnish

Directions

Peel and chop your potatoes into bite sized pieces

Put a pot of salted water on high flame to boil

In another pot, add oil, garlic and onions. Cook until the onion is translucent then add your chopped potatoes

Add your diced pancetta and let it cook on medium flame for 10-15 minutes while continually mixing so it does not burn

Add salt and pepper to your taste

Cook your pasta according to package instructions

Reserve a cup of pasta water and add it to the potato and pancetta mixture

Let the potato and pancetta mix come to a bubble with the added pasta water

With a fork gently mash some of the potatoes

When your pasta is done cooking, drain it and add it to the potato mixture

Turn off the flame and mix the pasta and potatoes until well combined

Take your cut up pieces of provola and throw them into the pot and continue to mix until the provola is melted and your left with ooey gooey cheesey pasta and potatoes

Add grated parmigiano to the top and some more pepper and mix

Serve immediately!