Pasta e Patate (Neapolitan Pasta and Potatoes)
Pasta e Patate con Provola is a comforting Neapolitan pasta and potato dish made with guanciale, tender Yukon Gold potatoes, mixed pasta shapes, Pecorino Romano, and melted provola cheese. The pasta cooks directly in the potato broth, creating a rich, creamy, almost risotto-like consistency without adding cream. It's a rustic Italian classic that's simple, hearty, and packed with flavor.
Servings: 6
Ingredients
- 1 small yellow onion finely chopped
- 1 small carrot finely chopped
- 4 oz guanciale chopped
- ¼ pint cherry tomatoes cut in half
- 3-4 medium Yukon Gold potatoes cut into small cubes (about 550-600g)
- 6 cups chicken or vegetable broth warmed
- 300 g mixed broken pasta preferably leftover dry pasta shapes
- ¼ cup Pecorino Romano
- 150 g provola cheese cut in small cubes
- 1 handful of fresh basil
- Salt & Pepper to taste
- EVOO as needed
- Hot water as needed to adjust consistency
Instructions
- In a wide pot, heat olive oil over medium heat and add the guanciale. Cook until the fat renders.
- Then add the onion and carrots. Sauté for 5-6 minutes until softened and fragrant. Finally add the tomatoes and cook for 1-2 minutes.
- Add the cubed potatoes, and stir to coat in the sofrito. Then pour in the warmed broth and season with salt and pepper.
- Bring to a simmer and cook for 20-30 minutes or until the potatoes begin to break down and thicken the broth.
- Then add the pasta directly to the pot. Stir frequently to prevent sticking and adding more hot water if needed. The texture should stay thick and creamy.
- Continue cooking until he pasta is al dente and the whole mixture is similar consistency to risotto.
- Then remove from the heat, and stir in the Pecorino Romano, Provola, and fresh basil. Enjoy!