Pasta Crocchè
Directions
- 1Peal and boil potatoes for 30 mins.
- 2Peal and boil potatoes for 30 mins.
- 3Peal and boil potatoes for 30 mins.
- 4Mix potatoes with milk, a pinch of salt and nutmeg.
- 5Mix potatoes with milk, a pinch of salt and nutmeg.
- 6Mix potatoes with milk, a pinch of salt and nutmeg.
- 7Toast breadcrumbs with olive oil and freshly chopped rosemary in a pan over medium heat for about 3 mins or until golden.
- 8Toast breadcrumbs with olive oil and freshly chopped rosemary in a pan over medium heat for about 3 mins or until golden.
- 9Toast breadcrumbs with olive oil and freshly chopped rosemary in a pan over medium heat for about 3 mins or until golden.
- 10Cook pancetta cubes in a pan over medium low heat for 6-7 mins or until crispy.
- 11Cook pancetta cubes in a pan over medium low heat for 6-7 mins or until crispy.
- 12Cook pancetta cubes in a pan over medium low heat for 6-7 mins or until crispy.
- 13Boil pasta in some salted water until al dente.
- 14Boil pasta in some salted water until al dente.
- 15Boil pasta in some salted water until al dente.
- 16Add pasta in the pan with crispy pancetta and toss well for a minute to combine all the ingredients together.
- 17Add pasta in the pan with crispy pancetta and toss well for a minute to combine all the ingredients together.
- 18Add pasta in the pan with crispy pancetta and toss well for a minute to combine all the ingredients together.
- 19Add potato cream, a ladleful of pasta water and mix well.
- 20Add potato cream, a ladleful of pasta water and mix well.
- 21Add potato cream, a ladleful of pasta water and mix well.
- 22Turn the heat off, add provolone cheese and let it melt for a couple of mins.
- 23Turn the heat off, add provolone cheese and let it melt for a couple of mins.
- 24Turn the heat off, add provolone cheese and let it melt for a couple of mins.
- 25Serve your pasta with toasted breadcrumbs on top.
- 26Serve your pasta with toasted breadcrumbs on top.
- 27Serve your pasta with toasted breadcrumbs on top.
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
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.