Many individuals have issues with the concept of pasta with potatoes but in Italy it's a staple especially in cold months.
Before starting put a pot of water on the stove and heat it. Now in a large skillet sauté the pancetta in very little EVO and when crisp remove and put aside but leave the oil in the skillet. Now chop a small onion finely and add to the oil. When the onion is translucent, add two medium all purpose potatoes cut up in small cubes and stir. Add a little more oil and a little sea salt. Be careful because the pancetta is salty. Add a few ladles of hot water, a little black pepper and if you wish some red pepper flakes and cover. After 5 minutes add the pasta and barely cover with more hot water. Cook slowly and remove from the heat when the pasta is al dente. Add some grated pecorino and stit and amalgamate. Add the pancetta and keep stirring. Add some hot water it the pasta is dry. Serve and enjoy. but add a little raw EVO on the dish.
Buon appetito
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