Pasta with potatoes, pancetta and provolone
Serves 4 Prep Time: 10 min Cook Time: 20 min
1/4 cup Extra Virgin Olive Oil (Try our EVOO), plus extra to serve
1 large French shallot, finely chopped
3oz Cubed Guanciale or Pancetta (Try our 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 (Try our Parmesan)
14oz Orecchiette pasta (Try our Orecchiette)
3.5oz provolone, cubed (Try our provolone)
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!