Pasta e Patate (One Pot Pasta and Potatoes)
This is humble cucina povera at its best. A dish born in Southern Italy 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.
Servings: 4 -6 servings
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
Elena's 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.
Nutrition
Serving: 6g | Calories: 438kcal | Carbohydrates: 44g | Protein: 9g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 296mg | Potassium: 674mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2616IU | Vitamin C: 27mg | Calcium: 36mg | Iron: 1mg
