Fusilli con Crema di Patate, Guanciale e Provola

Fusilli con Crema di Patate, Guanciale e Provola is a rich, contemporary pasta dish from Campania, Italy, that elevates humble ingredients into a creamy, savory comfort plate. The dish features hand-rolled fusilli, a potato-based cream sauce, crispy guanciale (cured pork cheek), and melted provola cheese, often finished with black pepper and pecorino. The origin of this dish is tied to the culinary traditions of Sant'Egidio del Monte Albino, a town in the province of Salerno. It is the signature offering at Fusillo Santegliano, a venue praised by the creator Jana Food Porn for its authentic, locally inspired pasta. The dish exemplifies the Campanian philosophy of *cucina povera*—transforming simple, regional staples into luxurious fare. Key ingredients include durum wheat fusilli, potatoes (boiled and mashed into a cream), guanciale rendered until crisp, and provola, a semi-soft, stretched-curd cheese that melts into a luscious binder. A great version is distinguished by the balance of textures: the pasta should be al dente, the cream smooth and clinging, the guanciale crunchy, and the provola stretchy and mild. Overcooking the cream or using low-quality cheese can result in a greasy or gluey sauce. Regional variations may substitute pancetta for guanciale or use caciocavallo instead of provola. Some cooks add a touch of nutmeg or a final drizzle of olive oil. While the dish is most authentic to Sant'Egidio del Monte Albino, it has gained popularity across Campania and beyond as a modern interpretation of classic pasta e patate.