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A cropped image of Pasta e Patate in a blue speckled bowl.
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Pasta e Patate alla Napoletana (Pasta and Potatoes)

Pasta e Patate alla Napoletana is a glorious and comforting dish from Naples. Made with guanciale, vegetables, rosemary, potatoes and of course, pasta! This hearty dish is so easy to make and is full of beautiful flavour.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: pasta
Cuisine: Italian
Servings: 4 - 6 servings
Calories: 503kcal
Author: Emily Wyper

Ingredients

  • 3.5 oz (100g) Guanciale (can also use good quality pancetta)
  • 1 large carrot
  • 1 large celery stalk
  • 1 large onion
  • 1.3 lbs (600g) starchy potatoes peeled and cut into medium cubes
  • 1 sprig rosemary
  • 1 Parmigiano Reggiano rind
  • 1 tablespoon tomato paste
  • 7 oz (200g) pasta mista (mixed small shapes)
  • 3.5 cups (800ml) water
  • Salt and pepper

Instructions

  • Cut the tough rind (skin) off of the guanciale and trim off any black seasoning. Cut into strips and set aside. Finely chop the carrot, celery and onion.
  • Add the guanciale to a large pot on a medium-low heat and saute until lightly golden. Add the finely chopped soffritto (carrot, celery and onion) and stir to combine in the guanciale fat. Saute the veg until soft and translucent (5-10 minutes).
  • Add the potatoes, rosemary, parmesan rind, tomato paste and a good pinch of salt and pepper. Stir to combine then add 600ml (2.5 cups) of water. Stir and bring to a simmer then turn down the heat to low and cover. Simmer the potatoes for 30 minutes.
  • After 30 minutes uncover the pot and add the pasta with another 200ml (1 cup) of water. Stir and bring to a simmer, cook until the largest pieces of pasta are al dente. Make sure to stir the pot occasionally as the pasta can stick to the bottom.
  • Serve in bowl with more black pepper.

Notes

    1. Cooking the guanciale - don't cook the guanciale on a high heat or it'll burn quickly and turn bitter. You want it to have a slight golden brown colour and for the fat to melt.
    2. Consistency - Pasta e Patate is the cross between a saucy pasta dish and a soup (although doesn't quite fit into either category). As both the pasta and potatoes absorb a lot of liquid and release starch the sauce or broth will become very thick. You can adjust this to your liking by adding more water.
    3. Season well - Guanciale and pancetta can be heavily seasoned (some more than others) so I recommend adding a pinch of salt and then adjusting the seasoning at the end to taste.
    4. Leftovers - leftovers will keep well in the fridge for up to 2 days and can be reheated on the stove with an added splash of water to loosen. You can also bake leftovers and top it with mozzarella.
    5. Note on cups - just in case anyone spots this 200ml (1 cup) of water is not an error. I tested this recipe using 800ml water total so have divided the cups where it makes sense. Technically you will add around 30ml extra water using cups but this will not effect the recipe.
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Nutrition

Calories: 503kcal | Carbohydrates: 69g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 27mg | Sodium: 293mg | Potassium: 926mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3144IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 2mg