Pasta and Potatoes with Provola

Method

1. Finely chop celery, onion, and carrot (soffritto).
2. Cut pancetta into small cubes.
3. Peel the potatoes and cut them into cubes of about 1/2 cm (similar size).
4. In a pot, heat extra virgin olive oil and brown the pancetta until crispy.
5. Add the soffritto and sauté.
6. Add the potato cubes.
7. Add hot water or broth (must be hot). Cover and bring to a boil.
8. When boiling, optionally take a small portion of potatoes and blend them, then return to the pot for extra creaminess.
9. Add salt and pepper.
10. Add the pasta (tubettoni rigati).
11. Cook over moderate heat, adding more water if needed.
12. Add fresh basil for fragrance.
13. When the pasta is almost done (a few minutes left), add finely chopped parsley for color.
14. Add grated Parmesan cheese and stir.
15. The pasta should be quite dry at the end of cooking.
16. Cut the provola cheese into very small cubes to avoid lumps.
17. Turn off the heat, add a drizzle of raw olive oil, and stir in the provola until melted (off heat, so it doesn't become stringy).
18. Let the pasta rest in the pot for 2-3 minutes before serving.
19. Serve, garnishing with a basil leaf.