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Recipe Pasta With Potatoes And Provola

100g guanciale, 100g provola cheese, 20g parmesan cheese,
½ celery, ½ onion, ½ carrot, 500g potato, 160g mixed pasta,
extra virgin olive oil, salt, pepper

For the pasta, potatoes, and provola recipe, begin by browning the guanciale in a saucepan with a
drizzle of oil. Then, finely chop the carrot, onion, and celery and sauté them in the
saucepan with the guanciale for 7-8 minutes. Peel the potatoes and cut them into small cubes of about 2 cm, then place them in water to release the starch. Add the potatoes to the soffritto and sauté for 4-5 minutes, then add 500 g of water. Cook, covered, for about 20 minutes, stirring occasionally. Add the pasta and bring to a boil; halfway through cooking, add another 100 g of water and
stir. Finely grate the provola. Turn off the heat and stir in the Parmesan and smoked provola. Let it rest, covered, for 2-3 minutes, then serve garnished with ground pepper and a drizzle of olive oil.