Pasta and potatoes are a Neapolitan comfort food that has won over all of Italy. It was invented to use up leftover pasta of different sizes, cooked with a simple mix of sautéed vegetables, a bit of lardo and, obviously, potatoes. But since avid foodies always seem to add some smoked pancetta to the mix, it seemed crazy not to try it with bacon. The result is a very easy first course that takes only half an hour to cook. Perfect to make when you’re feeling a bit down, pasta and potatoes is a true pick- me-up that will bring you joy with each bite.
Pasta potatoes and bacon is a tribute to the Italian frugality and talent for making something delicious out of the humblest of ingredients.
Pasta, potatoes and bacon recipe
Ingredients for 4 servings
3/4 lb. mixed pasta, 1/3 lb. celery, 1/3 lb. carrots, 1 white onion, a squeeze of tomato paste, 1/3 lb. bacon, 1/3 lb. provola cheese, 1 1/2 lbs. potatoes, extra-virgin olive oil, salt
Method
First peel the potatoes. Choose yellow potatoes that are not too old. Next, sauté the chopped celery, carrots, and onions in some extra-virgin olive oil. Add the diced bacon and the cubed potatoes and cook for a few minutes. Cover with plenty of water and bring to a boil. Add the pasta (ditalini, tubetti or mixed pasta) and cook for the time indicated on the packaging. While it's cooking, add in a squeeze of tomato paste, the cubed provola cheese, and stir well. Add more boiling water, if necessary. Season with salt and pepper and serve with plenty of freshly ground black pepper and a drizzle of oil. Absolutely delicious!
