About the recipe

Here's another dish from our own Rob Emery inspired by his last trip to Italy:

Though found throughout Italy, I discovered this dish for myself in a region that is especially known for it. I ate this simple comfort food for the first time at a pasta factory in Gragnano, a small town outside of Naples known as the birthplace of modern dried pasta. This pasta is meant to utilize “pasta mista” or mixed pasta. Basically the odds and ends of any leftover pastas that might be floating around the pantry. The sauce is made creamy from the use of potato and cheese. Pancetta gives it a richness that makes each bite more comforting than the last. This recipe uses Provola, a young, unaged version of the more prevalent provolone. This cheese may be a bit hard to find in the U.S. but a low moisture mozzarella makes a good substitute.

Ingredients

½ tbl olive oil
4oz Pancetta, diced
½ Medium onion, small diced
1 stalk celery, small diced
3 small Yukon gold potatoes, peeled and small diced
2 cups, plus more as needed, Chicken or vegetable broth
1lb Dried Etto Pasta
4oz Provola cheese, shredded coarsely (or low moisture mozzarella)
Salt and pepper
Chopped Italian parsley, for topping

Ditalini bag

Preparation

In a large skillet or wok, heat olive oil over medium heat. Add pancetta and cook until beginning to brown and fat is mostly rendered. Add onion, celery and continue to cook until translucent.
Add potato to skillet and cook until heated through. Then, add broth and pasta. Bring to a simmer and cook, stirring frequently to begin to break up potatoes into a creamy sauce. Continue to simmer until pasta is al dente. Add broth and stir as needed to maintain a creamy liquid consistency. About 10-15 minutes. If the sauce is too thick, add more broth. If it is too watery, continue to cook uncovered until it thickens.
Off heat, add cheese and stir until melted and a creamy sauce forms. Season with salt and pepper to taste. Divide into bowls and garnish with chopped parsley.