Photograph of the finished Pasta e patate

Italy · Pasta khoai tây Napoli

Pasta e patate

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Macaroni Macaroni 12.7 oz
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Celery Celery 4.2 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Parmigiano cheese Parmigiano cheese 4.2 oz
  • Photograph of Salted pork cheek (guanciale) Salted pork cheek (guanciale) 5.6 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Olive oil Olive oil ½ cup

Method

  1. 1 Sauté the salted pork cheek with diced onions, celery, and carrots until fragrant.
  2. 2 Add the diced potatoes and stir-fry, then add the tomatoes and enough water to cover them.
  3. 3 Simmer for 20 minutes until the potatoes begin to break apart; this is what creates the thickening, not flour.
  4. 4 Place the pasta directly into the pot and add hot water little by little, just like making risotto.
  5. 5 When the pasta is cooked through and the sauce has thickened, turn off the heat, mix in the cheese, and let it rest for 3 minutes.

With an appliance

  • Pressure cooker 40 min

    Replace step 3: cook the potatoes under high pressure for 5 minutes, then quickly release the pressure and mash a few pieces to thicken the sauce; step 4 continues cooking the pasta with the lid open, adding hot water little by little to control the cooking time.

Start cooking