By Angelo Coassin (Cooking with Bello) 🍝
PASTA CROCCHÈ
7 steps
Prep:5minCook:30min
Updated at: Wed, 15 Nov 2023 17:55:06 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories637 kcal (32%)
Total Fat17.8 g (25%)
Carbs93.6 g (36%)
Sugars6.2 g (7%)
Protein25.1 g (50%)
Sodium566.1 mg (28%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peal and boil your potatoes for 30 mins or until fork tender then mix them with milk, a pinch of salt and nutmeg. Set aside.
CooktopHeat
Pot
potatoes500g
milk200g
saltStep 2
Toast your breadcrumbs with olive oil and freshly chopped rosemary in a pan over medium heat for about 3 mins or until golden. Set aside.
CooktopHeat
Pan
fresh rosemaryStep 3
Boil your pasta in some salted water until al dente.
pasta360gStep 4
In the meantime, cook some pancetta cubes in a pan over medium low heat for 6-7 mins or until crispy.
CooktopHeatPan
pancetta50gStep 5
Add your pasta in the pan with your crispy pancetta and toss well for a minute to combine all the ingredients together.
Step 6
Add your potato cream, a ladleful of pasta water and mix well.
Step 7
Turn the heat off, add provolone cheese and let it melt for a couple of mins. Serve your pasta with your toasted breadcrumbs on top. Buon appetito!
provolone cheese100gNotes
40 liked
1 disliked
Delicious
Easy
Go-to
Under 30 minutes
Crispy
