Pasta patate e provola
gourmet
Preparation time
10 minutiDifficulty
FacileCooking time
30 minutiServings
4Ingredients
- Yellow potatoes800 g
- Durum wheat pasta320 g
- Cheese200 g
- Golden onion150 g
- Celery150 g
- Cherry tomato150 g
- Stretched bacon100 g
- Extra virgin olive oil40 ml
- Garlic1 clove
- Basilto taste
- Black pepperto taste
- Fine saltto taste
- Parmigiano Reggiano DOPto taste
Procedure
0. In a deep pan, sauté the finely chopped onion, celery, and minced garlic in extra virgin olive oil. Let it brown, taking care not to burn the onion. Add the potatoes, previously cut into cubes—not too large, but not too small, so they don't lose their texture. Add the pancetta, also cut into cubes.
1. Cook for a few minutes, making sure nothing sticks to the bottom of the pan. Halfway through cooking the potatoes, add the chopped cherry tomatoes, which will only add a little color to the dish, salt, and pepper, and continue cooking, stirring. Add the torn basil leaves.
2. Once the potatoes are cooked, add the pasta water. It's best to use a small amount the first few times, adding more if necessary. Bring to a boil and add a little more salt if necessary. Add the pasta and cook, stirring constantly.
3. Turn off the heat and add the diced provola, stirring until it's melted. Add the Parmesan and serve drizzled with extra virgin olive oil.
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Creation date Feb 01, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.