Pasta Crocchè
Serves 1
Directions
- 1Boil potatoes.
- 2Boil potatoes.
- 3Boil potatoes.
- 4Mix boiled potatoes with milk, salt, and nutmeg.
- 5Mix boiled potatoes with milk, salt, and nutmeg.
- 6Mix boiled potatoes with milk, salt, and nutmeg.
- 7Sizzle chopped rosemary with bread crumbs.
- 8Sizzle chopped rosemary with bread crumbs.
- 9Sizzle chopped rosemary with bread crumbs.
- 10Cook pancetta with olive oil.
- 11Cook pancetta with olive oil.
- 12Cook pancetta with olive oil.
- 13Add pasta.
- 14Add pasta.
- 15Add pasta.
- 16Add your potato cream.
- 17Add your potato cream.
- 18Add your potato cream.
- 19Add cheese.
- 20Add cheese.
- 21Add cheese.
- 22Add a sprinkle of toasted bread crumbs.
- 23Add a sprinkle of toasted bread crumbs.
- 24Add a sprinkle of toasted bread crumbs.
Ingredients
- 360 g pasta
- 360 g pasta
- 360 g pasta
- 500 g potatoes
- 500 g potatoes
- 500 g potatoes
- 200 g milk
- 200 g milk
- 200 g milk
- 100 g provolone cheese
- 100 g provolone cheese
- 100 g provolone cheese
- 50 g pancetta
- 50 g pancetta
- 50 g pancetta
- 30 g breadcrumbs
- 30 g breadcrumbs
- 30 g breadcrumbs
- fresh rosemary
- fresh rosemary
- fresh rosemary
- salt
- salt
- salt
- nutmeg
- nutmeg
- nutmeg
- olive oil
- olive oil
- olive oil
Equipment
potpan
Tips
- Boil potatoes for 30 minutes or until fork tender.
- Toast breadcrumbs with olive oil and freshly chopped rosemary over medium heat for about 3 minutes or until golden.
- Cook pancetta cubes in a pan over medium low heat for 6-7 minutes or until crispy.
- Boil your pasta in some salted water until al dente.
- Add potato cream and a ladleful of pasta water and mix well.
- Turn the heat off, add provolone cheese and let it melt for a couple of minutes.
- Serve your pasta with your toasted breadcrumbs on top.