Pasta and Potatoes Revised

Method

1. Peel the potatoes and cut them into cubes.
2. Finely chop celery, carrot, and onion to make a soffritto.
3. In a pan, add a drizzle of olive oil and the chopped vegetables; sauté over medium heat.
4. Add the smoked pancetta cut into pieces and cook until rendered.
5. Add a bay leaf for infusion.
6. Add the cubed potatoes and stir well.
7. Add the pasta directly into the pan and mix to coat.
8. Remove the bay leaf.
9. Add hot water to cover everything and bring to a boil.
10. Add the tomato concentrate and stir to combine.
11. Cook for about 12 minutes or until the pasta is al dente.
12. Test the pasta by pressing a piece on a cutting board; it should be creamy.
13. Season with salt and pepper to taste.
14. Turn off the heat, grate mozzarella over the pasta, and drizzle with a little olive oil; toss to melt.
15. Serve immediately.