Baked pasta with potatoes, provola and pancetta, an inexpensive first course that is easy and delicious.
Simple things are always the tastiest and most tempting, and very often you don’t need to bring elaborate dishes to the table to be happy and satisfied; in fact, it’s exactly the opposite! This is the case for baked pasta with potatoes, pancetta and provola, a recipe you loved like Saffron baked pasta or Baked pasta with spinach.
Often I find myself almost at lunchtime or dinnertime without having prepared anything, and when that happens I quickly make inexpensive dishes with what I have in the fridge and pantry.
This baked pasta with potatoes and provola is exactly a last-minute dish: simple, indulgent, flavorful, melty and creamy, perfect for the whole family.
Let’s go to the kitchen — I’ll tell you how to prepare it. But first, if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
Also check out:
–Quick baked pasta with mozzarella and tomato;
–Quick baked pasta with eggplant;
–Baked pasta with zucchini and smoked provola;
–Baked pasta with cauliflower and cheese — easy and quick
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make baked pasta with potatoes, pancetta and provola
- 1 lb 5 oz potatoes
- 1 onion (medium)
- 9 oz sweet pancetta (or smoked)
- 9 oz provola cheese (sweet or smoked or stretched-curd cheese)
- 3 oz cheese (Parmesan or Grana Padano)
- 1 lb 2 oz pasta
- as needed salt
- as needed extra virgin olive oil
Tools
- Frying pan
- Pot
- Baking dish
How to make baked pasta with potatoes, pancetta and provola
Peel the onion, chop it finely and sauté it in a good splash of oil.
Peel, rinse and cut the potatoes into small cubes.
Add the pancetta to the onion, let it turn slightly pale and add the potatoes.
Lightly salt and pepper, and after letting them season for a few minutes, add a full glass of water (about 1 cup).
Lower the heat and cook until all the water has evaporated and the potatoes are cooked through.
Cut the provola into small pieces.
Cook the pasta, drain it al dente (reserving some of the cooking water) and place it in a bowl.
Add the potatoes, mix and add almost all the grated cheese and the cheese pieces.
Add a ladle of the reserved cooking water and mix for a few minutes,
Pour into a baking dish for 5-6 people, alternating a little more cheese and potatoes between the pasta layers, sprinkle with grated cheese and distribute some extra provola pieces on top. Bake for 10 minutes at 356°F (180°C) or until a golden, crispy crust forms.
Turn off the oven, let it rest for a few minutes covered, and serve hot and melty!
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