Pasta with Potatoes and Provola

Method

1. Finely chop the carrot (50 g), celery (40 g), and onion (60 g).
2. In a pot, heat olive oil over low heat and sauté the chopped vegetables (soffritto) until softened.
3. Add the pancetta (100 g) and let it render gently.
4. Peel and dice the potatoes (600 g). Dice one potato into very small cubes for extra creaminess.
5. When the pancetta is golden, add the potato cubes and stir well.
6. When the potatoes start sticking to the bottom, add a tablespoon of tomato concentrate.
7. Cover with hot water. Add a Parmesan rind if available. Season with salt and pepper.
8. Cook until the potatoes are soft.
9. Add the mixed pasta (250 g).
10. Gradually add hot water, little by little, so the dish remains creamy but not brothy.
11. When the pasta is al dente, add the smoked Provola (180 g) cut into cubes, grated Parmesan (30 g), and grated Pecorino (20 g). Stir until melted and stringy.
12. Remove from heat and let rest for 2-3 minutes.
13. Stir again, then let rest for another 2-3 minutes.
14. Serve with freshly ground black pepper and fresh basil leaves.