Pasta con Patate e Provola
Neapolitan mixed pasta cooked directly with tender potatoes, finished with molten smoked provola cheese that pulls into rich, creamy strands.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Heavy-based saucepan or Dutch oven
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Box grater
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 21 g
- carbs
- 74 g
- fibre
- 5 g
- protein
- 24 g
- calories
- 580 kcal
Instructions
- 1
Warm the olive oil in a heavy saucepan over medium heat.
- 2
Add the pancetta, onion, celery, and carrot, frying gently until soft.
- 3
Stir in the diced potatoes and tomatoes to coat in the fat.
- 4
Season lightly with salt and drop in the cheese rind.
- 5
Pour in 600 ml of boiling water to barely cover the potatoes.
- 6
Simmer uncovered for 20 minutes until the potatoes are tender.
- 7
Crush several potato cubes against the pan side to thicken the sauce.
- 8
Add the pasta mista and an extra splash of boiling water.
- 9
Cook, stirring frequently, until the pasta is tender and the sauce is thick.
- 10
Take the saucepan completely off the heat.
- 11
Stir in the provola, grated cheese, basil, and black pepper until stringy.
- 12
Rest for two minutes before serving into warm bowls.
Chef's tips
Use starchy potatoes that break down slightly to create a thick, velvety sauce without needing flour. Keep a kettle of boiling water ready to add in small splashes as the pasta absorbs liquid. Always take the pan off the flame before folding in the provola so the cheese melts smoothly into strands without separating.
Ingredient substitutions
- pasta mista → ditalini, tubetti, or broken pieces of spaghetti and penne
- provola affumicata → smoked scamorza or smoked mozzarella, patted dry
- pancetta → guanciale, or omit entirely for a vegetarian version
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a non-stick pan with a splash of hot water or bake until bubbling and crusty.
Common mistakes to avoid
- •Adding too much water initially, making the dish soupy rather than thick.
- •Melting the provola over high heat, causing cheese oils to separate.
- •Leaving the pot unstirred after adding pasta, which causes it to stick.
Serving suggestions
Cooked Pasta con Patate e Provola?
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