INGREDIENTS
- 320g of mix pasta
- 700-800g of potatoes, cut in cubes
- 250g of Agerola Provola cheese
- 200g bacon
- plum tomatoes to taste
- ½ glass of white wine
- 1 onion
- 1 stick of celery
- basil to taste
- parmesan cheese to taste
- extra virgin olive oil to taste
- Salt to taste
PREPARATION
Stir in the potatoes in a pot with cold water and a pinch of rock salt. Cover and let it boil.
In another pot, let the bacon fry together with the onion, the celery and the glass of white wine. After the wine has blended, add in the plum tomatoes and the basil leaves.
Add some boiling water to the sauce and let it cook on moderate fire.
When the water boil, stir in the potatoes in the sauce.
Now, let the pasta cook inside the same water where the potatoes were cooking. Drain the pasta when it is “al dente”, and let the pasta cook completely inside the sauce with potatoes and bacon (if necessary, pour in some pasta cooking water to the sauce, it must not be too dry but even not too watery). Add some parmesan cheese and then the Provola cheese, making sure to stir the sauce very well.