Pacchero alla Genovese di Polpo con Provolone del Monaco

Pacchero alla Genovese di Polpo con Provolone del Monaco is a refined pasta dish from the Campania region of Italy, specifically associated with the island of Procida. It reinterprets the classic Neapolitan *Genovese* sauce—a slow-cooked onion and meat ragù—by substituting octopus for the traditional beef or veal. The dish combines *pacchero*, a large, ridged tube pasta, with tender braised octopus, sweet caramelized onions, and a finishing layer of Provolone del Monaco, a semi-hard, sharp cow’s milk cheese aged in the Lattari Mountains.

A great version is distinguished by the depth of the onion base, which must be cooked until it collapses into a silky, golden jam, and by the octopus, which should be tender without becoming rubbery. The Provolone del Monaco is typically grated or shaved on top just before serving, melting slightly from the residual heat to add a salty, nutty counterpoint. The dish is a signature at Ristorante La Chiaiolella on Procida, where it is praised by the guide *Where The Foodies Go* for its coastal interpretation of a land-based classic. Regional variations may include the addition of white wine, cherry tomatoes, or a sprinkle of pecorino, but the essential balance of sweet onions, briny octopus, and sharp cheese remains the defining feature.