Directions
- 1Peal and boil potatoes for 30 mins.
- 2Mix potatoes with milk, a pinch of salt and nutmeg.
- 3Toast breadcrumbs with olive oil and freshly chopped rosemary in a pan over medium heat for about 3 mins or until golden.
- 4Cook pancetta cubes in a pan over medium low heat for 6-7 mins or until crispy.
- 5Boil pasta in some salted water until al dente.
- 6Add pasta in the pan with crispy pancetta and toss well for a minute to combine all the ingredients together.
- 7Add potato cream, a ladleful of pasta water and mix well.
- 8Turn the heat off, add provolone cheese and let it melt for a couple of mins.
- 9Serve your pasta with toasted breadcrumbs on top.
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
panpot
Tips
- Cook some pancetta cubes in a pan over medium low heat for 6-7 mins or until crispy.
- Add your pasta in the pan with your crispy pancetta and toss well for a minute to combine all the ingredients together.
- Add your potato cream, a ladleful of pasta water and mix well.
- Turn the heat off, add provolone cheese and let it melt for a couple of mins.
- Serve your pasta with your toasted breadcrumbs on top.
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