Pasta and Potatoes with Smoked Provola Neapolitan Style

Method

1. Prepare a vegetable broth.
2. Peel potatoes and cut them into small, uniform pieces. Soak them in cold water to prevent browning.
3. Finely chop celery, onion, and carrot.
4. In a large pan, heat olive oil and fry the pancetta until crispy. Remove and set aside.
5. In the same pan, sauté the chopped vegetables (soffritto) until softened.
6. Add half of the potatoes and a spoonful of tomato paste. Cover with vegetable broth and cook until the potatoes are tender.
7. Blend the mixture with an immersion blender until creamy.
8. Add the remaining potatoes and continue cooking for 10–15 minutes.
9. Add the pasta, stirring occasionally. Add hot broth as needed to keep the consistency.
10. When pasta is cooked, stir in the crispy pancetta, fresh basil, and provola (if using). Serve immediately.