Pasta with Potatoes, Provola, and Bacon
Traditional and Bimby Recipe
A delicious, hearty first course that comforts you spoonful after spoonful, and when you finish it, you want to start over…
Ideal for the whole family, it will also appeal to picky eaters like children. I proved it with my second nephew, who practically doesn’t like anything, yet he devoured it, try it to believe it, grandma Rita’s word.
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 387.85 (Kcal)
- Carbohydrates 39.43 (g) of which sugars 2.51 (g)
- Proteins 18.18 (g)
- Fat 17.59 (g) of which saturated 4.70 (g)of which unsaturated 5.50 (g)
- Fibers 3.63 (g)
- Sodium 1,072.65 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go grocery shopping
- 10.5 oz potatoes
- 10.5 oz pasta (ridged tubes)
- 1.4 oz onion
- 2.1 oz smoked provola
- 1 stalk celery
- 1.4 oz extra virgin olive oil
- 2.8 oz smoked bacon (diced)
- 1 tsp salt
- 1 tbsp tomato paste
- 1 pinch pepper (optional)
- 1 oz Parmigiano Reggiano DOP
Pasta with Potatoes, Provola, and Bacon
Tools
Pasta with Potatoes, Provola, and Bacon
- 1 Pot
- 1 Cutting board
- 1 Bowl
Steps
Pasta with Potatoes, Provola, and Bacon
Chop the provola and set it aside.
In a pan, finely chop the onion and celery.
Add the extra virgin olive oil and bacon, sauté for 3 minutes.
Add 150 g of water and the cubed potatoes, cook for 15 minutes
Add 450 g of water, salt, and tomato paste, bring to a boil
Add the pasta, I preferred ridged tubes, and cook for the time indicated on the package, stirring often to prevent sticking.
If needed, you can add a little more water
When 2 minutes are left before the end of cooking time, add the chopped scamorza. Alternatively, you can use pieces of Parmigiano rinds previously cut into pieces
Serve the pasta in deep plates or earthenware dishes, sprinkle with pepper and grated Parmigiano Reggiano, serve hot, you’ll see how it strings.
Put the Parmigiano Reggiano in the bowl, grate: 5 sec./speed 10. Transfer to a bowl and set aside.
Without washing the bowl, put the scamorza, chop: 3 sec./speed 7. Transfer to a bowl and set aside.
Without washing the bowl, put the onion and celery, chop: 5 sec./speed 7. Gather at the bottom with the spatula.
Add the extra virgin olive oil and bacon, place the basket on top of the lid: sauté: 3 min./248°F/reverse/speed 1.
Add 150 g of water, potatoes, and tomato paste, place the basket on top of the lid and cook: 20 min./212°F/reverse/speed 1.
Add 450 g of water and salt, close with the basket on top and bring to a boil: 10 min./212°F/reverse/speed 1.
As an alternative to provola, you can use pieces of Parmigiano rinds previously cut into pieces.
Transfer the pasta to deep plates or earthenware dishes, sprinkle with pepper and grated Parmigiano Reggiano, serve hot, you’ll see how it strings.
Storage and variations.
Pasta with Potatoes, Provola, and Bacon, this dish should be consumed hot.
For variations and to make it “Neapolitan,” just remove the bacon
