Pasta and potatoes with provola

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the diced yellow onion, diced carrot, and diced celery stalk. Sauté gently for 8-10 minutes until softened and translucent, forming a soffritto.

Add the diced pancetta to the pot and cook until crispy and golden, about 5-7 minutes. Remove any excess rendered fat if desired, leaving just enough to coat the vegetables.