This big cheesy double carb winter warmer is a take on the Neapolitan dish pasta e patate con la provola.
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Serves
4
Pancetta
Onion
Potato
Garlic
Rosemary
Pasta
Scamorza
Parmesan
Salt
Black Pepper
Olive Oil
Serves
4
Pancetta
Onion
Potato
Garlic
Rosemary
Pasta
Scamorza
Parmesan
Salt
Black Pepper
Olive Oil
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Step 1.
Add the pancetta and a splash of olive oil to a large frying pan and place over a medium heat. Cook for about 5 mins until the fat is rendering and it’s starting to turn crispy.
Step 2.
Dice the onion and add to the pan with the pancetta. Cube the potatoes and add those along with a good splash of water.
Step 3.
Mince the garlic, and after a few mins add this in along with your rosemary. As the water evaporates, top it up so that the texture stays thick and soupy. Cook until the potatoes are soft.
Step 4.
Meanwhile, cook your pasta in a large pan of boiling salted water until al dente.
Step 5.
Drain the pasta (reserving a mug of the cooking water) and add to the pan with the potatoes and pancetta.
Step 6.
Dice the scamorza, add along with half a mug of pasta water and the Parmesan and mix gently for about a minute until melted. Add more water as necessary to make a thick soupy consistency. Remove the sprig of rosemary.
Step 7.
Serve and enjoy.
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