Pasta e Patate (One Pot Pasta and Potatoes)
This post may contain affiliate links. Please read our disclosure policy.
If you’ve never had Pasta e Patate the authentic way, this is your sign to make it tonight! It’s creamy without cream, rich without being heavy, and made entirely in one pot. The pasta cooks right with the potatoes, releasing its starch and transforming simple pantry ingredients into something silky and deeply comforting. Buon Appetito!
You’ll love my Pasta With Lentils (Pasta e Lenticchie), Pasta e Fagioli, and Pasta e Ceci (Italian Pasta with Chickpea Soup).
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: About 40 minutes
- Servings: 4–6 generous bowls
- Dietary Info: Nut-free. Can be made dairy-free (skip cheese garnish). Easily adaptable to a vegetarian diet by omitting guanciale and using vegetable broth.
- Method: One-pot stovetop
- Technique: Layered soffritto for deep flavor + natural starch release from pasta and potatoes for creaminess
- Flavor/Texture: Creamy (without cream), savory, cozy, lightly smoky from the guanciale, and perfectly thick like a rustic Italian stew
Why you’ll love this family favorite!
This is humble cucina povera at its best. A dish born in Naples, where simple ingredients become something deeply comforting and unforgettable. Pasta and potatoes might sound basic, but when you build the flavor properly, layer by layer, it turns into a creamy, cozy, rich bowl that tastes like it simmered all day.
The secret? Use tiny pasta and starchy potatoes, and cook everything together in one pot so the starch creates a naturally velvety texture. No cream. No shortcuts. Just Italian technique.
Try my Minestrone Soup (Classic Italian Recipe) and Italian Sausage Lentil Soup next!
Made With Amore,
Table of Contents
Simple Ingredients: Pasta e Patate Recipe
This humble Italian dish surprises people; it’s made with pantry staples and is budget-friendly. One bite and you understand why it has been made for generations.
- Extra virgin olive oil – for richness and proper sautéing
- Guanciale (or pancetta/bacon) – adds depth, saltiness, and savory richness
- Carrot – subtle sweetness that balances the salt
- Celery – aromatic backbone of Italian cooking
- Onion – builds the base flavor of the entire dish
- Garlic – added at the right moment for warmth and fragrance
- Yukon Gold potatoes – creamy texture and natural starch
- Small pasta (ditalini, shells, elbows, or pasta mista) – releases starch and thickens the broth
- Tomato paste – adds umami depth and slight richness
- Homemade Italian seasoning – gentle herb flavor
- Water or Easy Homemade Chicken Broth – cooking liquid that becomes the sauce
- Salt and freshly ground black pepper – to balance and finish
See the recipe card for exact quantities.
Substitutions and Variations
- Vegetarian version (omit guanciale, use olive oil + smoked paprika).
- Add crushed tomatoes for a redder version.
- Add a Parm rind while simmering.
- Add a handful of fresh spinach at the end. You’ll love my Easy Italian Sausage Soup Recipe (with Spinach).
- Make it brothy instead of creamy. Try my Italian Penicillin Soup (Pastina Soup).
- Add chili flakes for heat.
How To Make Pasta e Patate
This is a step-by-step photo overview of the recipe; the full instructions are in the recipe card below. This recipe is rustic, nourishing, and soul-warming.
Step #1: Build the Flavor Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced guanciale and cook slowly until the fat renders and the meat becomes lightly crisp, about 5–7 minutes.
Step #2: Add the Soffritto: Stir in the finely chopped carrot, celery, and onion. Cook gently, stirring often, until very soft and slightly caramelized, about 8–10 minutes. This step builds depth. Do not rush it. Add the garlic and cook for 30 seconds until fragrant.
Step #3: Potatoes: Add the cubed potatoes, Italian seasoning, and tomato paste. Stir well so everything is coated. Let the tomato paste toast slightly for 1–2 minutes to remove raw flavor.
Step #4: Add Liquid: Pour in 3 cups of hot water or broth. Bring to a gentle simmer. Season lightly with salt and pepper (remember the guanciale is salty). Cover partially and simmer for 10–12 minutes, until the potatoes are just beginning to soften.
Step #5: Add the Pasta: Stir in the pasta directly into the pot. Keep at a steady simmer, stirring frequently to prevent sticking. Add additional hot water or broth as needed to maintain a loose, stew-like consistency. I prefer it on the thicker side.
Cook until the pasta is al dente and the potatoes are fork-tender, about 8–10 minutes. The starch from the pasta and potatoes will naturally thicken the broth.
Step #6: Finish the Texture: For the traditional creamy texture, gently mash a small portion of the potatoes against the side of the pot with a wooden spoon. This creates that signature silky consistency (I love to do this). Taste and adjust salt and pepper.
My Pro Tips
Recipe Tips
- Dice small and even. Fine vegetables melt into the sauce, and small potato cubes cook evenly and release more starch.
- Render the guanciale slowly. Let the fat melt gently so it flavors the whole pot.
- Don’t rush the soffritto. Soft and slightly golden = deep flavor.
- Toast the tomato paste. Cook it 1–2 minutes before adding liquid fora richer taste.
- Stir often once pasta is added. This prevents sticking and creates that creamy texture.
- Mash a few potatoes at the end. It thickens naturally without cream.
- Adjust the consistency. Too thick? Add hot broth. Too loose? Simmer uncovered for a few minutes.
- Season last. The guanciale adds salt, so always taste before adding more.
FAQ’s
Store leftovers in an airtight container up to 3 days.
• It will thicken in the fridge (normal)
• Reheat with a splash of water or broth
• Stir gently over low heat
• Not ideal for freezing
More Classic Italian Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Pasta e Patate (One Pot Pasta and Potatoes)
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 ounces guanciale, diced (or high-quality pancetta or bacon)
- 1 large carrot, very finely chopped
- 1 large celery stalk, very finely chopped
- 1 large yellow onion, very finely chopped
- 3 cloves garlic, finely chopped
- 1 pound Yukon Gold potatoes, peeled and cut into small ½-inch cubes
- 1 teaspoon homemade Italian seasoning
- 1 tablespoon tomato paste
- 1 cup small pasta, ditalini, small shells, elbows, or pasta mista
- 3 –4 cups hot water, chicken stock, or vegetable broth (start with 3 cups and add more as needed)
- Salt and freshly ground black pepper, to taste
- Optional for serving: freshly grated Parmigiano Reggiano, fresh parsley, drizzle of olive oil
Instructions
- Build the Flavor Base: In a large heavy-bottom pot or Dutch oven, heat the olive oil over medium heat. Add the diced guanciale and cook slowly until the fat renders and the meat becomes lightly crisp, about 5–7 minutes.
- Add the Soffritto: Stir in the finely chopped carrot, celery, and onion. Cook gently, stirring often, until very soft and slightly caramelized, about 8–10 minutes. This step builds depth. Do not rush it. Add the garlic and cook for 30 seconds until fragrant.
- Layer the Potatoes: Add the cubed potatoes, Italian seasoning, and tomato paste. Stir well so everything is coated. Let the tomato paste toast slightly for 1–2 minutes to remove raw flavor.
- Add Liquid and Simmer: Pour in 3 cups of hot water or broth. Bring to a gentle simmer. Season lightly with salt and pepper (remember the guanciale is salty). Cover partially and simmer for 10–15 minutes, until the potatoes are just beginning to soften.
- Add the Pasta: Stir in the pasta directly into the pot. Keep at a steady simmer, stirring frequently so nothing sticks. Add additional hot water or broth as needed to maintain a loose, stew-like consistency. I prefer on the thicker side.
- Cook until the pasta is al dente and the potatoes are very tender, about 8–10 minutes. The starch from the pasta and potatoes will naturally thicken the broth.
- Finish the Texture: For the traditional creamy texture, gently mash a small portion of the potatoes against the side of the pot with a wooden spoon. This creates that signature silky consistency (I love to do this). Taste and adjust salt and pepper.
- Serve: Let the pasta rest for 2–3 minutes off heat. It will thicken slightly as it sits. Serve warm with grated Parmigiano, fresh parsley, and a drizzle of good olive oil.
Notes
- Dice small and even. Fine vegetables melt into the sauce, and small potato cubes cook evenly and release more starch.
- Render the guanciale slowly. Let the fat melt gently so it flavors the whole pot.
- Don’t rush the soffritto. Soft and slightly golden = deep flavor.
- Toast the tomato paste. Cook it 1–2 minutes before adding liquid fora richer taste.
- Stir often once pasta is added. This prevents sticking and creates that creamy texture.
- Mash a few potatoes at the end. It thickens naturally without cream.
- Adjust the consistency. Too thick? Add hot broth. Too loose? Simmer uncovered for a few minutes.
- Season last. The guanciale adds salt, so always taste before adding more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So creamy and easy to make!
Yes, just the kind of easy Italian comfort food recipe I crave!