In a large stockpot over Medium heat cook the guanciale, (don’t put oil, it releases some of its fat) until it begins to crisp at the edges then set aside.

In the same stockpot put garlic clove and chili peperoncino. Add the cubed potatoes and cook for a few minutes, put enough water to cover the potatoes, add some salt.

When the potatoes are soften add your pasta and a little more water, plus another pinch of salt, cover the pan for 15 mins until pasta al dente.

Once the pasta is cooked, turn off the heat, drop the cubed provola and parmigiano, stir for one minute in one direction to melt the provola and render nice and creamy.