Step 1

Heat the olive oil in a large, deep pan with a lid or a Dutch oven and fry the pancetta cubes for 2-3 minutes over medium heat until slightly crispy.

Step 2

Add the onion, carrot and celery and continue to cook for 4-5 minutes, stirring occasionally. Stir in the rosemary and continue to cook for another minute.

Step 3

Next, add the potatoes, tomato paste, and 500 ml hot water. Stir to combine, then bring to a boil.

Step 4

Lower the heat, cover the pan with the lid and simmer for 25-30 minutes until the potatoes have softened. Add some extra water if needed.

Step 5

Mash some of the potatoes with the back of your spoon or with a potato masher, then add the pasta to the pan. Add another 250 ml water and bring the sauce to a boil.

Step 6

Cook for an extra 10 minutes or until the pasta is al dente. Add some more water if needed, but keep in mind that the mixture should be creamy and not soupy at the end.

Step 7

Stir in the grated Parmesan, season to taste and serve immediately, sprinkled with some extra grated Parmesan if you like.