Neapolitan Pasta and Potatoes

Method

1. Peel the potatoes and cut them into regular cubes of about 1.5 cm.
2. Cut the cheese rinds into small irregular pieces. Cut the lardo into thin strips.
3. In a tall narrow pot, heat a drizzle of olive oil. Add the lardo strips and let them render gently for a few minutes.
4. Add the chopped onion and cook gently for 1-2 minutes. (If using celery, add it now.)
5. Add the cheese rinds and then the potato cubes. Stir to coat everything well.
6. Add a pinch of salt (remember the lardo is already salty) and a spoonful of tomato concentrate. Mix well.
7. Cover with water and let simmer for about 30 minutes, until the potatoes are tender.
8. When the potatoes are soft, add the pasta. If necessary, add more hot water. Stir occasionally to release the starch and create a creamy texture. Optionally, smash some potatoes against the side of the pot to thicken further.
9. Once the pasta is cooked, serve with a grind of black pepper.