Serves 1
Directions
- 1Boil potatoes.
- 2Mix boiled potatoes with milk, salt, and nutmeg.
- 3Sizzle chopped rosemary with bread crumbs.
- 4Cook pancetta with olive oil.
- 5Add pasta.
- 6Add your potato cream.
- 7Add cheese.
- 8Add a sprinkle of toasted bread crumbs.
Ingredients
- 360 g pasta
- 500 g potatoes
- 200 g milk
- 100 g provolone cheese
- 50 g pancetta
- 30 g breadcrumbs
- fresh rosemary
- salt
- nutmeg
- 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.
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