Pasta E Patate 2 Ounces Pancetta -- finely chopped 2 Tablespoons Olive Oil 1 Medium Onion -- finely chopped 1 Small Carrot -- finely chopped 1 Stalk Celery -- finely chopped 1/4 Cup Parsley -- finely chopped 1 Pound Potatoes -- diced 1 Clove Garlic -- finely chopped 2 Cups Chicken Broth Salt And Pepper -- to taste 1 Can Plum Tomatoes -- diced 1 Pound Tubetti -- or ditalini 1/2 Cup Romano Cheese -- grated In large saucepan, cook pancetta in olive oil until lightly browned. Add onion, carrot, celery and parsley. Cook about 8 minutes. Stir in potatoes and garlic and cook for 2 minutes. Add broth, salt, and pepper. Bring to a simmer and cook for 15 minutes. Add tomatoes and cook for 10 minutes. Cook pasta as directed. Stir in pasta to the sauce, add water if necessary. Serve.