TRADITIONAL CREAMY PASTA WITH POTATOES
The cheapest and most comforting pasta dish ever, from Naples of course!
This dish is the creamiest variation of classic pasta with potatoes, and if you have never tasted it before it will open up a whole new world of flavors for you, with its mix of smoky, herby, cheesy and garlicky!
The vegetables are fried in pork fat for a richer sauce, while tomato paste is added for color, and the smoked provola cheese adds depth to the recipe, but also turns it into the creamiest pasta you will ever try.
It is a rewarding and cosy dish on cold days, and a great idea for recycling all the almost empty pasta boxes you can find in your cupboard. 😆
A little history
Pasta and potatoes, two very affordable ingredients, were paired for the first time in Naples around the XVII century to give birth to ‘pasta e patate’.
This is a dish of humble origins which belongs to the traditional Italian Cucina Povera and was created out of peasants’ need for hearty and comforting one-pot dishes, perfect for supporting them throughout long working days, and for satiating their souls at the end of them.
Now ‘pasta e patate’ is spread all over Italy, where different versions coexist. Nevertheless, we think this is our favourite. 💛
If you want more recipes with potatoes why not try our ‘Patate e pipi’, or for more dishes with traditional humble origins have a look at our Cucina Povera Playlist.
INGREDIENTS👇🏻
• 160g | 5.6oz mixed pasta
• 250g | 08.8oz potatoes
• 80g | 02.8oz smoked pancetta [or smoked bacon]
• 2 slices of lard
• 60g | 02.1oz smoked provola cheese
• 1 celery stick
• 1/2 carrot
• 1/2 onion • 1 garlic clove
• 1 rosemary sprig
• 40ml | 1.41fl oz white wine
• 1 tbsp | 1 cucchiaio tomato paste
• extra virgin olive oil
• parmigiano Reggiano cheese to taste
• 1 sea salt to taste
The recipe step by step
Chop celery, carrot and onion finely
Chop potatoes and smoked provola cheese in small cubes
Dice lard and smoked pancetta and sizzle on low heat in a pot with a bit of extra virgin olive oil
When starting to crisp add onion, carrot, celery, garlic and a sprig of rosemary
Add the white wine and let it evaporate, then stir in the tomato paste thoroughly
Remove the garlic clove, add the potato cubes, cover with water and salt to taste before cooking for 30 minutes with the lid on
Add the mixed pasta, add water to cover, stir thoroughly and return the lid on to cook for 10 minutes more, or until ‘al dente’
Stir in the smoked provola cheese and the parmigiano until fully meltedPlate, let it rest for 2 minutes and decorate with more parmigiano Reggiano cheese…then enjoy! 😋
