Pasta e Patate (Pasta and Potatoes)

Pasta e patate translates as pasta and potatoes and is the carb-laden treat you never knew you needed. A traditional Neapolitan dish made with very some humble kitchen staples, this potato pasta recipe proves that you only need very simple things to create a plate of goodness.

When I first heard about pasta e patate, I had the natural reaction anyone would have — isn’t that carbs with carbs? How would it even work?

And then I tasted it and became a convert. Pasta and potatoes is creamy and flavourful and not at all what you’d expect if you never had it.

The starch from the potatoes creates a creamy, velvety sauce that’s infused with flavour from the pancetta, onion, veggies and rosemary.

It’s all topped with grated Parmesan at the end, and the result is a dish with complex flavours that’s actually one of the best comfort foods I’ve ever had.

Is pasta and potatoes healthy? Not really, but that’s not quite the point here 😊 It’s also not as quick to make as other pasta recipes, but tucking in a bowl on a cold day is so worth the effort.

What do you need to make pasta e patate?

Pancetta — The traditional ingredient for making pasta e patate is lardo, which is a type of pork fat cured with spices, herbs and salt.

It’s quite difficult to find it outside of Italy and it’s also quite high in fat, so pancetta is the next best thing.

If you want, you can skip the meat altogether and make pasta and potatoes vegetarian.

Onion, carrot and celery — These veggies form the flavour base of this pasta dish. Chop them on the smaller side so they soften quickly.

Fresh rosemary — Pasta e patate is traditionally made with fresh rosemary, but if you don’t have any, you can add herby flavour to the dish by using 1 teaspoon of Italian seasoning instead.

Potatoes — You’ll need boiling potatoes for this potato pasta recipe because you want them to make the sauce creamy.

Tomato paste — I like to add just 1 tablespoon of tomato paste, but feel free to add more. You can sub the tomato paste with passata or crushed tomatoes.

Pasta — Pasta e patate is traditionally made with pasta mista, which is simply a mix of different shapes of short pasta.

You can find it in stores under that name or you can use any type of small pasta leftovers you may have.

All those bits left at the bottom of your pasta packs come in super handy here. Alternatively, make it with ditalini or even broken spaghetti.

Parmesan — Freshly grated Parmesan is the best choice here, and you can also use the rind by adding it to the pot with the tomato paste and then removing it at the end.

How to make it?

Heat the olive oil in a large, deep pan with a lid or a Dutch oven and fry the pancetta cubes for 2-3 minutes over medium heat until slightly crispy.

Add the onion, carrot and celery and continue to cook for 4-5 minutes, stirring occasionally.

Stir in the rosemary and continue to cook for another minute.Next, add the potatoes, tomato paste, and 500 ml hot water. Stir to combine, then bring to a boil.

Lower the heat, cover the pan with the lid and simmer for 25-30 minutes until the potatoes have softened. Add some extra water if needed.

Mash some of the potatoes with the back of your spoon or with a potato masher, then add the pasta to the pan. Add another 250 ml water and bring the sauce to a boil.

Cook for an extra 10 minutes or until the pasta is al dente. Add some more water if needed, but keep in mind that the mixture should be creamy and not soupy at the end.

Stir in the grated Parmesan, season to taste and serve immediately, sprinkled with some extra grated Parmesan if you like.

Make this pasta and potatoes vegetarian

It’s very easy to make this pasta e patate vegetarian. All you have to do is skip the pancetta and replace the Parmesan with a veggie-friendly hard cheese alternative.

Unfortunately, Parmiggiano Reggiano is not vegetarian, but it shouldn’t be difficult to find hard cheese alternatives in large supermarkets.

Recipe notes and tips

• Smoked mozzarella or provola is a traditional addition to pasta and patate. If you have some, cut it into small cubes and allow it to melt over the pasta right at the end.
• You can use vegetable or chicken stock instead of water for more flavour.
• Pasta and potatoes is best served immediately. Leftovers will keep well in the fridge for up to 3 days in an airtight container. You may need to add some water or stock before reheating on the stovetop or in the microwave.

If you liked this pasta and potatoes, you might also like some of my other easy pasta recipes:

• Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
• Pistachio Pasta Sauce
• Spicy Nduja Pasta
• Harissa Pasta with Prawns
• Pasta alla Papalina (Creamy Ham and Peas Pasta)

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