6 potatoes, peeled
4 tablespoons/60 ml extra-virgin olive oil
1 cup/250 ml pancetta, diced
1 onion, coarsely chopped
1/2 cup/125 ml freshly grated Pecorino cheese
1/2 cup/125 ml freshly grated Parmigiano cheese
1/2 cup/125 ml Parmigiano, cut into chunks
1 cup 250 ml breadcrumbs
Salt and freshly ground black pepper
For a creamier texture, use a potato ricer.
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