Pasta e Patate (Neapolitan pasta with potatoes)
I first ate this dish on a rainy day in Naples. I was sick and craving something particularly warming to help ease my discomfort of being ill on vacation. We ended up in a small trattoria, and I ordered pasta e patate, a simple one-pot dish that doesn't sound particularly exciting at first glance.
Ingredients · Servings 4
- 250g pasta
- 550 g floury potatoes
- 150 g Guanciale
- 1 carrot
- 1 stalk of celery
- 1 onion (yellow)
- 1 sprig of rosemary
- 2 tbsp tomato paste
- 1 Parmesan rind
- 1200 ml water
- 100 g Scamorza cheese
- Olive oil for frying
- Salt
- Pfeffer
Method · 40 min
- Cut the guanciale into small pieces and place in a cold pot. Render slowly over low to medium heat for about 20 minutes, until the fat has rendered and the guanciale is crispy. Meanwhile, cut the potatoes into large cubes. Finely dice the carrot, celery, and onion. Once the guanciale is crispy, add a little olive oil to the pot if needed. Add the carrot, celery, and onion to the rendered fat, season with salt and pepper, and sauté for about 10 minutes.
- Add the potatoes, rosemary sprig, tomato paste, and Parmesan rind to the pot. Season with salt and pepper, mix well, and sauté for another 3 minutes or so, until the tomato paste darkens slightly. Deglaze with water, ensuring all ingredients are just covered. Season again with salt and pepper. Reduce the heat, cover, and simmer for about 25 minutes, or until the potatoes are tender.
- Remove the rosemary sprig and Parmesan rind from the pot. Mash some of the potatoes with the back of a wooden spoon. Add more water and bring to a boil. Stir in the pasta and cook over medium heat for about 12–15 minutes, stirring occasionally to prevent sticking. Add a little more hot water gradually if needed. The dish should have a thick, creamy consistency when cooked.
- Once the pasta is al dente, remove the pot from the heat. Optionally, add the smoked cheese. To do this, cut the cheese into small pieces and quickly stir it in so that it melts evenly. Cover the pot and let the dish rest for about 3 minutes so that the cheese melts and forms its characteristic stringy strands. Top with a drizzle of fresh olive oil and a sprinkle of black pepper, and serve immediately.
