Pasta with potatoes, pancetta and provolone
Serves 4 Prep Time: 10 min Cook Time: 20 min
Ingredients:
- 1/4 cup Extra Virgin Olive Oil, plus extra to serve
- 1 large French shallot, finely chopped
- 3oz Cubed Guanciale or Pancetta
- 1 small celery stalk, thinly sliced (reserve some of the green leaves for later)
- 14oz potatoes, peeled and cut into small cubes
- salt and freshly ground black pepper, to taste
- 1 small piece parmesan rind
- 14oz Orecchiette pasta
- 3.5oz provolone, cubed
- freshly grated parmesan, to serve
- Fill the kettle and bring to the boil.
- Heat the oil in a saucepan over medium heat.
- Add the shallot, pancetta and celery and cook until the pancetta starts to brown and the shallot is translucent.
- Add the potato and parmesan rind, then pour over just enough boiling water to cover them.
- Season to taste, then simmer for 5-6 minutes or until the potatoes are soft.
- Add the pasta and enough boiling water to cover it by 1.5 inches. Stir gently and cook for 8-9 minutes or until the pasta is al dente.
- Remove and discard the parmesan rind, turn off the heat, the add the provolone and stir to melt it with the residual heat.
- Serve in bowls topped with a drizzle of extra oil, a little freshly ground pepper and grated parmesan and the reserved celery leaves. Buon Appetito!
Recipe Notes:
