Pasta and potatoes Lombardy style

Ingredients for 4 servings:

• 360 g penne, alternatively horn pasta
• 1 large potato(s)
• 1 large onion(s)
• 100 g pancetta, alternatively smoked pork belly or bacon
• 4 tbsp olive oil
• 60 g Parmesan, freshly grated
• Salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Lombardy pasta and potatoes

Peel the potatoes and cut into 1/2 cm cubes. Cook in plenty of boiling, unsalted water for about 10 minutes. After 10 minutes, add 1 teaspoon of salt and add the pasta. The potatoes should cook for a total of 20 minutes, so depending on how long the pasta is cooking, cook the potatoes accordingly. Meanwhile, dice the onions and pork belly and fry in olive oil over medium heat until golden brown. Drain the pasta and potatoes in a colander and then add them to the bacon mixture. Season with salt and pepper. Sprinkle with freshly grated Parmesan cheese and mix gently to avoid any cheese lumps.