Pasta with 7 "p" thimbles "The Traditional"

It's the queen of pastas: beautifully creamy, stringy, peppery, fragrant, and soft. A mix of incredible flavors, aromas, and textures that truly reconcile the whole of creation. It's a pleasure to eat, yes. But even more wonderful is cooking it and sharing it. That 'click, click' sound of the creaming is unparalleled.
It gives you goosebumps and is a sign that what you have prepared is an infallible pasta! I have always called it pasta with 7 "P" because it contains many ingredients that begin with the letter "P" but it has always been known as Pasta and Potatoes.

• 320g Traditional thimbles
• 250g potatoes
• A stick of celery
• A white onion
• Half a clove of garlic
• A carrot
• Four datterini tomatoes
• 50g of bacon
• 50g Parmesan cheese
• 100g smoked provola cheese
• Pepper
• 50ml white wine
• Salt
• 50g Parmesan rind
• Extra virgin olive oil

Start by dicing all the vegetables. Heat some extra virgin olive oil in a deep saucepan. Add the diced pancetta, pepper, Parmesan rind, garlic, onion, celery, carrot, and potatoes. Toast everything, adding a pinch of salt to help the vegetables lose their moisture and prevent them from burning. Add the halved cherry tomatoes, then pour in the white wine and let it reduce. Once the alcohol has evaporated, add enough water to cover everything. Lower the heat and cook, covering the pan with a lid, for about 15 minutes.

After this time, raise the heat and season with salt. Bring to a boil, then add the pasta. Stir occasionally and, when the pasta requires it, add more water gradually to prevent it from sticking together. Once cooked, turn off the heat, add a splash of hot water, and add the Parmesan and provola cheese, cut into very small cubes. Stir until everything is combined. Once everything is creamy, add a drizzle of extra virgin olive oil, a pinch of pepper, and cover the pot.

Let it rest for about 2 minutes. The heat generated by the pasta, when mixed with the raw oil, will release all the aromas in the pan. Serve with basil and freshly ground black pepper. Bite into each dish and enjoy!
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