Ingredients
Peel the potatoes, wash them and cut them into thin slices or dice. Boil them for about ten minutes, then add salt and the pasta.
In the meantime, take a large pan and gently fry the finely sliced onion in the butter, then add the diced bacon and continue cooking.
When the pasta is al dente, i.e. not over-cooked, drain along with the potatoes and place all the ingredients in the large pan with the onion and bacon. Mix in diced toma cheese and allow the flavours to improve over a high heat for a couple of minutes, adding a pinch of pepper. Serve immediately.
A traditional dish from Macugnaga, this recipe is not unlike other recipes for pasta mixed with vegetables that are then fried along with their sauce in a pan. However, this version stands out thanks to the high quality of the potatoes, butter and cheese produced in the Ossola mountains.