Pasta e Patate (Neapolitan Pasta and Potatoes)

Pasta e Patate is one of those underrated Italian dishes that I think deserves a lot more attention. It’s a traditional Neapolitan recipe made with pasta and potatoes, slowly cooked together until everything becomes thick, creamy, and almost risotto-like.

My version takes it a little further with guanciale, Pecorino Romano, and provola cheese, which melts directly into the pasta and potatoes for an extra creamy, cheesy finish.

The starch from the potatoes and pasta does most of the work, creating a rich, comforting dish that’s made with simple ingredients.

If you’ve never had Pasta e Patate before, this is one Italian comfort-food classic you need to try.

What is Pasta e Patate?

Pasta e Patate literally translates to “pasta and potatoes” in Italian.

It’s a traditional dish associated with Naples and the Campania region, where simple ingredients are transformed into something incredibly satisfying.

Unlike a typical pasta dish where the pasta is boiled separately and tossed with sauce, Pasta e Patate is made by cooking the pasta directly with the potatoes and broth.

As the potatoes soften and the pasta releases starch, the liquid thickens into a creamy sauce that coats everything.

The finished dish should be thick and almost risotto-like rather than brothy.

One of the most popular variations is Pasta e Patate con Provola, which includes melted provola cheese for an even richer, creamier consistency.

That’s the version I’m making here, with the addition of guanciale for extra savory flavor.

Why You’ll Love This Pasta e Patate Recipe

There are a few reasons I think Pasta e Patate deserves a spot in your regular rotation.

First, it’s made with simple ingredients. Potatoes, pasta, onion, carrot, broth, and cheese are all you need to create something really comforting.

Second, it’s a great way to use leftover dry pasta. Traditionally, Pasta e Patate is often made with pasta mista, a mixture of different pasta shapes. If you’ve got half-empty boxes of pasta sitting in the pantry, this is a perfect recipe for using them.

And finally, the texture is incredible.

Between the tender potatoes, starchy pasta, and melted provola, you get a rich, creamy dish without adding any heavy cream.

Ingredients You’ll Need

Guanciale: I start with guanciale because it adds a rich, savory flavor to the base of the dish. As it cooks, the fat renders and becomes the foundation for the soffritto.

Yellow onion and carrot: These create a simple aromatic base. I chop them finely so they soften and blend into the potatoes as everything cooks.

Cherry tomatoes: A small amount of cherry tomatoes adds a little acidity and sweetness without turning this into a tomato-based pasta dish.

Yukon Gold potatoes: I love using Yukon Gold potatoes because they have a naturally creamy texture. As they simmer, some of the potatoes begin to break down and help thicken the broth.

Mixed broken pasta: This is one of my favorite parts of Pasta e Patate. Instead of using one pasta shape, I use a mixture of leftover dry pasta from the pantry.

Broth: I use warmed chicken or vegetable broth to cook the potatoes and pasta. The liquid gradually thickens as the starches are released.

Pecorino Romano: Freshly grated Pecorino adds a salty, sharp flavor that balances the richness of the potatoes and cheese.

Provola: Provola is what takes this version to another level. It melts into the pasta and potatoes, creating an extra creamy, cheesy consistency.

Fresh basil: A handful of basil adds freshness and a little contrast to the rich, savory flavors.

Extra virgin olive oil: A small amount of olive oil helps render the guanciale and build the soffritto.

How to Make Pasta e Patate

1. Render the Guanciale

Start by heating a wide pot over medium heat with a small drizzle of extra virgin olive oil.

Add the chopped guanciale and cook until the fat begins to render and the pieces become lightly golden.

This creates a flavorful base for the rest of the dish.

2. Build the Soffritto

Add the finely chopped onion and carrot to the rendered guanciale fat.

Cook for approximately 5–6 minutes, stirring occasionally, until softened and fragrant.

Then add the halved cherry tomatoes and cook for another minute or two.

3. Add the Potatoes

Add the cubed Yukon Gold potatoes and stir until they’re evenly coated in the soffritto.

Pour in the warmed broth and season lightly with salt and freshly cracked black pepper.

Bring everything to a gentle simmer.

4. Simmer Until the Potatoes Begin to Break Down

Let the potatoes cook for approximately 20–30 minutes.

As they soften, some of the smaller pieces will begin to break down and naturally thicken the broth.

This is exactly what you want.

5. Cook the Pasta Directly in the Pot

Add the mixed broken pasta directly to the potatoes and broth.

Stir frequently as the pasta cooks to prevent it from sticking to the bottom of the pot.

If the mixture becomes too thick before the pasta is cooked, add a little hot water at a time.

The goal is to keep everything thick and creamy, similar to risotto.

6. Finish with Pecorino and Provola

Once the pasta is al dente, remove the pot from the heat.

Stir in the freshly grated Pecorino Romano, cubed provola, and fresh basil.

Continue mixing until the cheese melts into the pasta and potatoes.

Taste and adjust the seasoning as needed, then serve immediately.