2 oz (60 g) bacon, finely chopped
4 oz (100 g) onion, chopped
2 oz (60 g) celery, chopped
4 oz (100 g) carrots, chopped
2 tablespoons Italian parsley, chopped
3 tablespoons extra-virgin olive oil
1 lb (450 g) potatoes, diced
1 fresh tomato about 2 oz (60 g), chopped
5 cups (1 1/4 liter) broth, or 1 bouillon dissolved in 5 cups (1 1/4 liter) water
4 oz (100 g) short "ditali" pasta, or spaghetti broken in 1/2 inch (1 - 2 cm) pieces
4 tablespoons pecorino romano cheese
Make the “soffritto” by finely chopping the bacon, onion, celery, carrots, and parsley together by hand or in a food processor. Put the extra-virgin olive oil in a stockpot, and turn the heat to medium.
Add the “soffritto” (bacon / vegetable mixture) and the red pepper.
Sauté for 2 or 3 minutes, until the onion becomes soft, then add potatoes, tomatoes, and the broth. Cover the pan, bring to a boil, then lower the heat to medium low, bringing the soup to a simmer. Adjust salt as necessary.
Cover the pan and cook for about 20 minutes or until the potatoes are soft.
Add the pasta and cook it for the time indicated by the manufacturer, but taste frequently until “al dente”, that is firm but not overcooked. Correct salt if necessary.
Add the grated pecorino romano cheese. Serve warm in soup dishes or bowls.