Pasta e patate alla napoletana

 Yes indeed pasta with potatoes, a carbs lover dream.

An easy and delicious dish that requires about three cubed medium potatoes, a small garlic chopped, some pancetta, one clove of garlic whole, a dash of peperoncino and some mild provolone. Naturally you must prepare what we call the soffritto. A stalk of celery and a small carrot minced finely.

In a non stick frying pan large enough to cook the pasta, cover the bottom with good extra virgin olive oil and add the garlic and peperoncino. Keep the heat low. As soon as the garlic has flavored the oil, add the pancetta and continue on low heat. Once the pancetta is trans lucid add the soffritto and stir until it begins to wilt. Keep a small container oh hot water handy. Now you may add the potatoes and a few laddles of hot water. Stir, cover and cook until the potatoes are half way cooked. Taste for salt keeping in mind that the pancetta is salty. Add some black pepper. Now you may add the pasta, usually penne rigate from Italy and cover with enough water so that it's about a finger above the pasta. Stir making sure that it will not stick. The starches and the fats will create the cremina or light cream that is so essential and tasty and is what Italian cooks all seek to achieve. Now you are ready to stir in the cubed provolone and stir well. Shut the stove, wait about 30 seconds and sprinkle liberally with parmigiano and finely chopped italian parsley.

Serve and enjoy. From the photo you can see the shining effect that the cremina makes. Buon Appetito.