Pasta e Patate alla Napoletana (Pasta and Potatoes)

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

3 ½ oz (100g) Guanciale (can also use good quality pancetta)

1 large carrot

1 large celery stalk

1 large onion

1.3 lbs (600g) starchy potatoes (peeled and cut into medium cubes)

1 sprig rosemary

1 Parmigiano Reggiano rind

1 tablespoon tomato paste

7 oz (200g) pasta mista (mixed small shapes)

3 ½ cups (800ml) water

Salt and pepper

Directions

Cut the tough rind (skin) off of the guanciale and trim off any black seasoning. Cut into strips and set aside. Finely chop the carrot, celery and onion.

Add the guanciale to a large pot on a medium-low heat and saute until lightly golden. Add the finely chopped soffritto (carrot, celery and onion) and stir to combine in the guanciale fat. Saute the veg until soft and translucent (5-10 minutes).

Add the potatoes, rosemary, parmesan rind, tomato paste and a good pinch of salt and pepper. Stir to combine then add 600ml (2.5 cups) of water. Stir and bring to a simmer then turn down the heat to low and cover. Simmer the potatoes for 30 minutes.

After 30 minutes uncover the pot and add the pasta with another 200ml (1 cup) of water. Stir and bring to a simmer, cook until the largest pieces of pasta are al dente. Make sure to stir the pot occasionally as the pasta can stick to the bottom.

Serve in bowl with more black pepper.

Nutrition

• Calories: 503 kcal
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0.5 g
• Cholesterol: 27 mg
• Sodium: 293 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 13 g