- 350 g of pasta
- 800 g boiled potatoes
- 1 onion
- 100 g pancetta
- 500 g tomatoes
- 1 clove of garlic
- 30 g of margarine
- 100 g Caciocavallo Silano DOP
- 100 g Scamorza
- Bouquet garni (parsley, thyme, bay leaf)
- Salt, Pepper
- 20 g Pecorino Crotonese DOP
- 20 g Parmigiano Reggiano DOP
Cook pasta and potatoes in salted water. Chop the onion and cut the pancetta into cubes. Peel and seed the tomatoes, cut into small pieces.
In a saucepan, heat 2 tablespoons of oil. Brown the chopped onion and pancetta. Add tomatoes, garlic and bouquet garni. Season with salt and pepper and cook without covering for 15 to 20 minutes, stirring occasionally.
Drain the pasta. Put in a dish. Top with sauce and garlic. Add the cheese and bake at 400 ° F (200 ° C) for 35 minutes.
Sprinkle with grated Parmigiano Reggiano.