RomanItalian
Pasta with Potatoes and Provola
by Marco Rufini · 181K subscribers on YouTube
A hearty Roman-style pasta dish combining potatoes, guanciale, pancetta, and provola cheese, cooked in vegetable broth with tomato and a touch of chili.
- Difficulty
- medium
Ingredients
14 items- OnionsFor the base
- CeleryFor the base
- CarrotsFor the base
- Pancetta
- Guanciale
- PotatoesWashed but unpeeled
- Vegetable Broth
- Tomato
- PastaAny short pasta
- ProvolaTo be added in two stages
- Buccia Di ParmigianoParmesan rind, remove before serving
- PecorinoGrated
- ParmigianoGrated
- Chili Pepper(optional) — To taste
Method
- Sauté onions, celery, and carrots as a base.
- Add pancetta and guanciale.
- Add potatoes (washed but unpeeled).
- Pour in vegetable broth and cook the potatoes until they begin to break down.
- Add tomato.
- Add the pasta.
- Add provola cheese and a Parmesan rind.
- Turn off the heat, remove the Parmesan rind.
- Add grated pecorino, Parmesan, and more provola.
- Optionally add chili pepper to taste.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
