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First peel the potatoes, dice them into regular cubes and soak them in a bowl covered with cold water.
In a non-stick pan large enough to cook the pasta, cook some thinly sliced onions and diced pancetta over high heat, being careful not to burn them.
Once the pancetta is crispy, add the potatoes drained from the water, the cherry tomatoes (whole, uncut), salt and pepper, and let it all cook together for about 5 minutes, stirring often.
Cover the potatoes with water, bring to a boil, reduce the heat to low, then cover and cook for 30 minutes or until the potatoes are cooked (they must not break apart, but be very soft).
Halfway through cooking, crush the cherry tomatoes well.
Keep some boiling water in a pot handy on the stove and throw the pasta into the pot along with the potatoes and the Parmigiano rinds.
Add more water to the pot as you cook the pasta, if necessary.
Once cooked al dente, taste for salt and pepper, turn off and stir in the diced buffalo mozzarella with a little oil.
Let rest for a few minutes and serve hot, with a little bit of freshly grated Parmigiano.