Brown the bacon and once crispy, set aside. In the melted fat, brown an onion, a carrot and a celery stalk, then add the chopped potatoes and water and cook. Season with salt and cook the pasta directly in the potato soup. Melt the provola cheese in the milk to make a fondue. Place the pasta and potato soup on the bottom of the plate, a generous amount of provola fondue, the crispy guanciale and a generous amount of black summer truffle.
Ingredients
Directions
Brown the bacon and once crispy, set aside. In the melted fat, brown an onion, a carrot and a celery stalk, then add the chopped potatoes and water and cook. Season with salt and cook the pasta directly in the potato soup. Melt the provola cheese in the milk to make a fondue. Place the pasta and potato soup on the bottom of the plate, a generous amount of provola fondue, the crispy guanciale and a generous amount of black summer truffle.
