More traditional than pizza! 🍕 

This dish is the creamiest variation of classic pasta with potatoes, and if you have never tasted it before it will open up a whole new world of flavors for you, with its mix of smoky, herby, cheesy and garlicky!
Do you want more recipes from that area, try our gluten-free ‘Torta Caprese’! • How to Make Caprese Ca...
INGREDIENTS:
• 160g | 5.6oz mixed pasta
• 250g | 08.8oz potatoes
• 80g | 02.8oz smoked pancetta [or smoked bacon]
• 2 slices of lard
• 60g | 02.1oz smoked provola cheese
• 1 celery stick
• 1/2 carrot
• 1/2 onion
• 1 garlic clove
• 1 rosemary sprig
• 40ml | 1.41fl oz white wine
• 1 tbsp | 1 cucchiaio tomato paste
• extra virgin olive oil
• parmigiano Reggiano cheese to taste
• sea salt to taste
STEP by STEP:
1. Chop celery, carrot and onion finely
2. Chop potatoes and smoked provola cheese in small cubes
3. Dice lard and smoked pancetta and sizzle on low heat in a pot with a bit of extra virgin olive oil
4. When starting to crisp add onion, carrot, celery, garlic and a sprig of rosemary
5. Add the white wine and let it evaporate, then stir in the tomato paste thoroughly
6. Remove the garlic clove, add the potato cubes, cover with water and salt to taste before cooking for 30 minutes with the lid on
7. Add the mixed pasta, add water to cover, stir thoroughly and return the lid on to cook for 10 minutes more, or until ‘al dente’
8. Stir in the smoked provola cheese and the parmigiano until fully melted
9. Plate, let it rest for 2 minutes and decorate with more parmigiano Reggiano cheese…then enjoy! 😋
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