Fry the diced pancetta 10/15 g of oil (I chose a very tasty bacon and I cubetted it myself as I prefer it to that already cubed) and as soon as it begins to toast add the finely chopped spring onion (in this way the onion at the end of cooking it will become one with the preparation). As soon as the onion becomes transparent, add the tomatoes cut in half and cook for 5/6 minutes adding a pinch of salt and pepper, then turn off the heat. Dip the pasta (throw it seems too bad a term!) In salted boiling water and while cooking (the paccheri need about 14/16 minutes of cooking) prepare the puree. The type of potatoes I used for mashed potatoes did not satisfy me, the color after having passed them was sour potato, thank goodness that the taste was discreet. For mashed potatoes I used: potatoes, butter, milk, salt, pepper, nutmeg and at the end of cooking, just to enrich the flavors, I added a little grated Parmesan. To make the creamy mashed I have passed it with the minipiner and has taken on a consistency similar to that of a thick béchamel (to be defined: potato cream). As soon as the pasta is ready, drain it, leaving aside a finger of cooking water and add pasta and water to the tomato and bacon sauce. Stir for one minute (until the water is absorbed) and turn off the heat. At this point add the mozzarella di bufala cut into cubes and mix well. Serve putting the potato cream on half of the plate and the paccheri with tomatoes and mozzarella on the other half (and part of the cream). I really enjoyed this dish and I also very much liked the combination with the cream of potatoes.
a cura di dolcideemuffin
