Pasta e Patate

Method

1. Finely chop celery, onion, garlic, and pancetta into small pieces.
2. In a tall pot, add enough olive oil to coat the bottom. Add the chopped vegetables and pancetta. Cook over low heat until the pancetta renders its fat and the vegetables are softened.
3. Meanwhile, peel the potatoes and cut into cubes. Do not soak them in water after cutting to preserve their starch.
4. When the soffritto is ready, immediately add the potato cubes. Increase heat and add salt and pepper. When the potatoes start to sizzle, lower the heat slightly.
5. After about 7-8 minutes, add the cherry tomatoes cut into quarters.
6. Continue cooking on medium-low heat for about 20 minutes, occasionally covering and uncovering, stirring frequently. The potatoes should start to stick to the bottom (Maillard reaction) but not burn.
7. After 20 minutes, add exactly 1 liter of room temperature water. Scrape the bottom of the pot with a wooden spoon to release any stuck bits.
8. Cover and bring to a boil over high heat.
9. Once boiling, add a little salt, then add the pasta. Cook with the lid semi-open for the time indicated on the pasta package.
10. During the last two minutes of cooking, adjust the consistency: if too dry, add a bit of hot water; if too liquid, remove the lid and increase heat to reduce.
11. Stir every 1-2 minutes, especially towards the end.
12. When pasta is cooked, remove from heat. Add grated Parmigiano and provola cut into cubes. Stir off the heat until the cheese is melted and everything is creamy.
13. Serve with freshly ground black pepper and a drizzle of extra virgin olive oil.