Pasta, Potatoes and Provola

Method

1. Prepare the soffritto: finely chop celery, carrot, and onion. Heat olive oil in a large pot and sauté the soffritto until soft.
2. Add smoked bacon and cook for a few minutes until it releases its fat and aroma.
3. Add piennolo tomatoes and crush them in the pot with a spoon or spatula.
4. Peel and dice potatoes into small cubes. Add them to the pot and stir to brown slightly.
5. Add a splash of vegetable broth (or water with a stock cube) and season with salt and black pepper. Cook until the potatoes are about 70% done.
6. Add mixed pasta (a handful per person) and more broth if needed. Stir occasionally and cook until the pasta is al dente and the mixture thickens.
7. When the pasta is almost ready, add thick slices of smoked provola and stir gently until the cheese melts and becomes stringy.
8. Finish with a drizzle of garlic and chili oil (olio power) for extra flavor. Serve hot.
9. Optionally, garnish with a little more black pepper and enjoy.