Italian

Neapolitan pasta with patate and provola (cheesy potato pasta)

Name: Neapolitan pasta with patate and provola (cheesy potato pasta) recipe
Yield: 4
Cuisine: /italian
Ingredients: 60ml olive oil; 1 large eschalot or small onion, finely chopped; 100g pancetta, thinly sliced; 1 small celery stalk, thinly sliced (reserve some pale inner green leaves to serve); 400g desiree potatoes, peeled and chopped; 1 small piece parmesan rind (optional, see note); 500g fusilli pasta; 100g provola, chopped; Finely grated parmesan, to serve

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P90 Neopolitan pasta with patate and provola

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by Silvia Colloca

Cook and author

May 02, 2023

Potato and cheese is the ultimate comfort combo! Here it is in pasta form, for that extra bit of comfort.

1/4 cup (60ml) extra virgin olive oil, plus extra to serve
1 large eschalot or small onion, finely chopped
100g pancetta, thinly sliced
1 small celery stalk, thinly sliced (reserve some pale inner green leaves to serve)
400g desiree potatoes, peeled and chopped
1 small piece parmesan rind (optional, see note)
500g fusilli pasta
100g provola, chopped
Finely grated parmesan, to serve

Method

1.

Fill the kettle and bring to the boil. Heat oil in a large saucepan over medium heat. Add the eschalot, pancetta and celery and cook, stirring occasionally, for 5-8 minutes until the pancetta starts to brown and the shallot is translucent.
2.

Add potato and parmesan rind, if using, then pour over enough boiling water to just cover. Season to taste, then simmer for 10 minutes or until the potato is starting to soften. Add the pasta and enough boiling water to cover by 2cm. Stir gently and simmer for 8-9 minutes or until the pasta is al dente. Remove pan from heat, discard parmesan rind, and stir through provola until the residual heat melts the cheese and the mixture becomes thick and creamy.
3.

Divide among bowls. Top with a drizzle of extra oil, freshly ground black pepper, parmesan and reserved celery leaves.

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Recipe Notes

Adding a parmesan rind gives a delicious cheesy, salty flavour to pasta and is a great use of something that would usually just get tossed into the bin. You can also add parmesan rind to soups, stews, risottos and slow bakes.