Pasta with potatoes, a recipe from Rome with (extreme) love
One of the most traditional and famous recipes from Rome is the so-called pasta with potatoes, a winter recipe which can also be made on summer or when the weather is milder.
It’s a comforting recipe, one of the recipes able to make your day better and it’s also easy to make and cheap because the ingredients are poor and also the recipe is poor and comes directly from the farmers.
This is the original recipe of the pasta with potatoes we use to make in Rome; today it’s very very hard to eat this dish outside and even if it should be made into a ceramic pot, you can also use a large non-stick pan of excellent quality.
Someone also adds, when the dish is almost ready, a couple of tablespoons of tomato paste to give it some color. The potatoes should be washed and cut into little cubes before putting them into the pot to prevent them from turning black and lose flavor.
Pasta with potatoes: ingredients for 4 servings
500 grams of potatoes (net weight)
200 grams of short pasta
100 grams of bacon (originally pork cheek)
1 stalk of celery
1 liter and a half hot water or vegetable broth
2 tablespoons of oil
Pasta with potatoes: recipe
- Chop the celery and the onion and fry together in 2 tablespoons of oil with the pork cheek/bacon cut into strips.
- Add the diced potatoes and 1 liter of broth or water. Simmer, adding more hot liquid, until you get to the point that the potatoes have still to be cooked long enough to allow the pasta to cook with them
- Add the pasta and cook until the desired consistency. Allow to cool and serve adding, if desired, fresh parsley.
Preparation time: 40 minutes