Neapolitan Pasta and Potatoes with Smoked Provola

Method

1. Peel the yellow potato and cut into 1 cm cubes. Place in water to prevent oxidation.
2. Finely dice the carrot and celery into small pieces.
3. Slice the fresh spring onion into small pieces.
4. Heat olive oil in a pot and add the diced carrot, celery, and spring onion. Sauté gently.
5. Add a clove of garlic (optional) to the pot.
6. Cut the pancetta into small strips and add to the pot. Let everything flavor together.
7. Add the potato cubes and stir well to coat with the flavors.
8. Remove the garlic clove.
9. Add water (preferably the potato soaking water) to just cover the ingredients. Cook until potatoes are nearly tender.
10. Add a few Piennolo tomatoes, cut in half and slightly crushed, plus a sprig of rosemary.
11. Season with salt and pepper.
12. Add the mixed pasta from Gragnano. Cook for about 12-13 minutes, adding more water if needed, stirring occasionally.
13. After about 8-10 minutes, the pasta should be al dente and the dish creamy.
14. Turn off the heat. Grate a generous amount of Grana Padano (or Parmesan) and add to the pasta.
15. Cut the smoked provola into cubes and add to the pasta. Stir gently in one direction until the cheese melts and the dish is creamy.
16. Cover and let rest for a few minutes.
17. Serve in bowls, garnish with fresh rosemary and a drizzle of extra virgin olive oil.