Finely chop onions, celery, carrots and the garlic, in order to prepare the Italian “soffritto”
Put a few spoons of extra-virgin olive oil in a tall pot, with the soffritto and the pancetta. Stir and let it cook at low heat – at least 10 minutes – with continuous stiring so it doesn’t burn, until lucid
After 10 minutes, cut the potatoes in small pieces and add to the soffritto, together with the tomatoes, a pinch of salt and pepper. Stir everything, cover with a lid and cook for 20 minutes at low-mid heat. Be careful to not burn because it’s cooking with no water, potatoes should stick to the pot but not burn, for that you should stir frequently.
Add the water and let it cook for another 20 to 25 minutes on mid/high heat with the lid. Always stiring so nothing get burned, if you need more water feel free to put it as needed
Bring water to boiling, add salt and put the pasta in the water, let it cook for the cooking time on the pasta box
When the pasta is ready, remove from the heat and add Parmesan cheese and the provola. Stir everything until melting
Serve it and enjoy with some pepper and Parmesan cheese on top!