Neapolitan Pasta and Potatoes

Method

1. Peel the potatoes and cut them into small irregular cubes (about 1.5 cm).
2. Cut the cheese rinds into irregular pieces.
3. Cut the lardo into thin strips.
4. In a tall narrow pot, heat a little olive oil and add the lardo. Let it render and brown gently.
5. Add the chopped onion and cook gently for 1-2 minutes.
6. Add the cheese rinds and potato cubes, sauté for a few minutes.
7. Add a small amount of tomato paste and a pinch of salt. Cover with water and simmer for about 30 minutes until potatoes are tender.
8. Add the pasta. If needed, add more hot water. Stir occasionally to release the starch and achieve creaminess.
9. Once the pasta is cooked, serve with freshly ground black pepper.