Pasta e patate della nonna

Pasta and potatoes is a traditional Italian dish, very comforting and simple to prepare. Here’s a grandmother-style recipe:

Ingredients

• 400 g of short pasta (such as ditalini, tubettini, or mezze maniche)
• 600 g of potatoes
• 1 onion
• 50 g of pancetta (optional for more flavor)
• 1.5 liters of vegetable or meat broth
• 50 g of grated Parmigiano cheese
• Extra virgin olive oil
• Salt and pepper to taste
• A bunch of chopped parsley (optional)

Preparation

1. Begin by peeling and cutting the potatoes into not too large cubes.
2. Finely chop the onion and, if you decide to use it, the pancetta.
3. Take a large pot, pour a drizzle of extra virgin olive oil and sauté the chopped onion (and the pancetta if you’re using it) until it becomes transparent and slightly golden.
4. Add the cubed potatoes and let them flavor for a few minutes with the sauté.
5. Pour the hot broth into the pot until it completely covers the potatoes and bring to a boil.
6. When the potatoes start to soften, add the pasta and a pinch of salt.
7. Cook over medium-high heat, stirring occasionally, until the pasta is al dente and the broth has thickened, creating a cream (if necessary, add some hot water to adjust the consistency).
8. At the end of cooking, turn off the heat, add the Parmigiano, a pinch of black pepper and stir well to blend.
9. If you like, you can garnish with chopped parsley to add a fresh touch to the dish.
10. Let the pasta and potatoes rest for a couple of minutes, then serve hot.

Curiosity

Pasta and potatoes is a dish that can vary in consistency from family to family; some prefer a “drier” version and others appreciate it when it becomes almost a thick soup. In some cases, mozzarella cut into cubes is also added at the end of cooking to make it even more stringy.