Step 1

Wash, peel and cut the potatoes into 1/8" cubes. Cut the provola into 1/2" cubes. Cut the pancetta into 1/4" cubes and clean and chop the celery, carrot and onion.

Step 2

Brown the pancetta in a saucepan over medium heat without oil, then add the celery, carrot and onion and cook.

Step 3

Deglaze with 2 ladles vegetable broth. To deglaze add the broth to the saucepan to loosen and dissolve food particles that may be stuck to the bottom of the pan. The cooked food particles are the source of intense flavor. Add the potatoes and brown them for 2 minutes, cover with stock and add the pasta, directly into the pan, with a pinch of salt if needed.

Step 4

Cook it like a risotto, adding broth as it evaporates. Once cooked al dente, remove from the heat, add the provola, 1 sprig of rosemary and 3-4 Tbsp. Parmigiano. Stir to mix well, let rest for 5 minutes and serve.