{"id":16297,"date":"2025-01-11T19:22:08","date_gmt":"2025-01-11T18:22:08","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-with-potatoes-and-provola-pasta-patate-e-provola\/"},"modified":"2026-08-21T23:20:18","modified_gmt":"2026-08-21T21:20:18","slug":"pasta-with-potatoes-and-provola-pasta-patate-e-provola","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-potatoes-and-provola-pasta-patate-e-provola\/","title":{"rendered":"Pasta with potatoes and provola (Pasta patate e provola)"},"content":{"rendered":"<p>The <strong>pasta with potatoes and provola<\/strong> (pasta patate e provola) is a traditional dish of Neapolitan cuisine, a recipe of humble origins that transforms simple ingredients into a masterpiece of flavor and texture. This dish, known as an example of \u201ccucina povera,\u201d combines potatoes, smoked provola, and pasta to create a comforting and delicious experience. It is ideal for cold days and perfect for sharing with family.<\/p>\n<p>Today I will guide you through every step so you can prepare it at home with the best tips and tricks, ensuring a perfect result.<\/p>\n<hr \/>\n<h3>Curiosities and tradition of pasta patate e provola<\/h3>\n<p>The <strong>pasta patate e provola<\/strong> was born in Naples, in a context where creativity was key to maximizing the use of basic ingredients. This dish stands out not only for its simplicity but also for its ability to adapt to what you have on hand in the kitchen, as is the case with many Neapolitan recipes.<\/p>\n<p>An interesting curiosity is the use of the parmesan rind, which acts as a natural flavor enhancer, similar to a concentrated broth. This detail, along with the smoked provola cheese, makes the recipe unique and memorable.<\/p>\n<hr \/>\n<h3>Watch the video with all the steps<\/h3>\n<div class=\"videobox\">\n<p>Below you can watch the video with all the steps to prepare the recipe in the easiest way.<br \/>\nIf you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a487d164d1\" data-id=\"eacbxJfLeEo\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-eacbxJfLeEo-6a8a487d164d1\" data-vid=\"eacbxJfLeEo\"   data-src=\"https:\/\/www.youtube.com\/embed\/eacbxJfLeEo?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with potatoes and provola (Pasta patate e provola) ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/eacbxJfLeEo\/hqdefault.jpg\"  alt=\"Pasta with potatoes and provola (Pasta patate e provola) ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta with potatoes and provola (Pasta patate e provola) - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/eacbxJfLeEo\/hqdefault.jpg\",\"uploadDate\":\"2025-01-11T19:22:08+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/eacbxJfLeEo?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=eacbxJfLeEo\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3>Necessary ingredients<\/h3>\n<p>For 4 people:<\/p>\n<div>\n<ul>\n<li>150 g short pasta<\/li>\n<li>350 g potatoes<\/li>\n<li>4 cherry tomatoes or 1 large one for sauce<\/li>\n<li>1 carrot<\/li>\n<li>1 celery stalk<\/li>\n<li>1\/2 onion<\/li>\n<li>50 g pancetta or bacon<\/li>\n<li>1 parmesan rind (optional)<\/li>\n<li>25 g grated parmesan or pecorino<\/li>\n<li>12 basil leaves<\/li>\n<li>Salt<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Black pepper<\/li>\n<li>Water or vegetable broth<\/li>\n<\/ul>\n<\/div>\n<div><\/div>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta with potatoes and provola (Pasta patate e provola) ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13130 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola-1.jpg\"  alt=\"Pasta with potatoes and provola (Pasta patate e provola) ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola-1-800x450.jpg 800w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola-1-1200x675.jpg 1200w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola-1-1536x864.jpg 1536w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola-1-1140x641.jpg 1140w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3>Step-by-step preparation of the pasta <strong>with potatoes and provola<\/strong><\/h3>\n<h4>Prepare the basic ingredients<\/h4>\n<p>Before starting, cut the potatoes into small cubes and leave them soaking to remove excess starch. Peel and finely chop the carrot, celery, and onion for the sofrito. If you are using smoked provola, take it out of its liquid and cut it into small pieces; place it in a colander so it loses excess moisture.<\/p>\n<h4>Cook the sofrito<\/h4>\n<p>In a large saucepan, heat a generous drizzle of olive oil and brown the smoked pancetta. Once browned, add the garlic clove, onion, celery, and carrot. Cook everything over medium heat until it is well softened and the flavors are integrated.<\/p>\n<h4>Incorporate the potatoes and the liquid<\/h4>\n<p>Add the potatoes to the sofrito and stir so they absorb the flavors. Then, cover everything with hot water or vegetable broth and add the parmesan rind. Cook over low heat until the potatoes are tender.<\/p>\n<h4>Cook the pasta in the same pot<\/h4>\n<p>Once the potatoes are half-cooked, add the pasta directly into the pot. Cook everything together, adding more hot water if necessary, until the pasta is al dente and the liquid has reduced to a creamy consistency.<\/p>\n<h4>Finish with provola and parmesan<\/h4>\n<p>Remove the pot from the heat and add the smoked provola along with the grated parmesan. Stir well until the cheeses melt and a creamy texture is formed. Adjust salt and pepper to taste and add chopped fresh basil before serving.<\/p>\n<hr \/>\n<h3>Tips and tricks for a perfect pasta <strong>with potatoes and provola<\/strong><\/h3>\n<ul>\n<li><strong>Mixed pasta:<\/strong> If you don&#8217;t have mixed pasta, use any type of short pasta.<\/li>\n<li><strong>Salt level:<\/strong> Add salt little by little, as the cheeses and pancetta provide plenty of flavor.<\/li>\n<li><strong>Consistency:<\/strong> Decide if you prefer a soupier or more compact pasta and adjust the liquid accordingly.<\/li>\n<li><strong>Aromatic herbs:<\/strong> Although basil is the traditional choice, you can also use thyme or rosemary.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Italian recipes you will love<\/strong><\/h3>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/espaguetis-a-la-marinera-spaghetti-alla-marinara-o-allo-scoglio-un-festival-para-amantes-del-pescado\/\" target=\"_new\" rel=\"noopener\">Seafood spaghetti (Spaghetti alla marinara or allo scoglio)<\/a><\/strong><br \/>\nA recipe full of fresh seafood and an aromatic tomato base. A true festival for fish lovers!<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-salmon-penne-al-salmone-2\/\" target=\"_new\" rel=\"noopener\">Pasta with salmon (penne al salmone)<\/a><\/strong><br \/>\nQuick and delicious, with a touch of cognac that elevates the flavor of the salmon. Ideal for surprising with little effort.<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/spaghetti-alla-puttanesca-con-anchoas\/\" target=\"_new\" rel=\"noopener\">Spaghetti alla puttanesca with anchovies<\/a><\/strong><br \/>\nAn Italian classic full of character, with tomato, anchovies, capers, and olives. Perfect for any occasion.<\/p>\n<hr \/>\n<h3>Enjoy this pasta <strong>with potatoes and provola<\/strong>!<\/h3>\n<p>A dish full of tradition and flavor<\/p>\n<p>The <strong>pasta with potatoes and provola<\/strong> is a perfect example of how Neapolitan cuisine transforms simple ingredients into something extraordinary. From its creamy texture to the smoky touch of the provola, this dish will transport you directly to the streets of Naples.<\/p>\n<p>If you liked this recipe, follow me on YouTube and Instagram to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I&#8217;d love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n 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6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with potatoes and provola (Pasta patate e provola) ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"13139\">\n<h2 class=\"vrtl-recipe__title\">Pasta with potatoes and provola (Pasta patate e provola)<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta with potatoes and provola (Pasta patate e provola) ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/01\/Pasta-con-patatas-y-provola-Pasta-patate-e-provola.jpg\"  alt=\"Pasta with potatoes and provola (Pasta patate e provola) ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>A traditional dish from Neapolitan cuisine, a recipe of humble origins that transforms simple ingredients into a masterpiece of flavor and texture.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">40 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">pancetta, potatoes, provola<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">150<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">short pasta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">350<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">potatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">cherry tomatoes or 1 large one for sauce<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">carrot<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">celery stalk<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/2<\/span> <span class=\"vrtl-recipe__ingredient-name\">onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">pancetta or bacon<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">parmesan rind<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">25<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated parmesan or pecorino<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">12<\/span> <span class=\"vrtl-recipe__ingredient-name\">basil leaves<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Water or vegetable broth<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Cut the potatoes into small cubes and soak them to remove excess starch. Peel and finely chop the carrot, celery, and onion. If using smoked provola, cut it into small pieces and place it in a colander to drain excess moisture.<\/li>\n<li class=\"vrtl-recipe__step\">In a large pot, heat a drizzle of olive oil and brown the smoked pancetta. Add the garlic, onion, celery, and carrot. Cook over medium heat until everything is softened.<\/li>\n<li class=\"vrtl-recipe__step\">Add the potatoes to the saut\u00e9 and stir. Cover with hot water or vegetable broth and add the parmesan rind. Simmer until the potatoes are tender.<\/li>\n<li class=\"vrtl-recipe__step\">Add the pasta directly into the pot with the potatoes halfway through cooking. Cook everything together, adding more hot water if necessary, until the pasta is al dente and the liquid has a creamy consistency.<\/li>\n<li class=\"vrtl-recipe__step\">Remove from heat and add the smoked provola along with the grated parmesan. Stir well until the cheeses melt. Adjust salt and pepper and add chopped fresh basil before serving.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/eacbxJfLeEo?si=ZtUz_uSnXaAnFQ9F\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The pasta with potatoes and provola (pasta patate e provola) is a traditional dish of Neapolitan cuisine, a recipe of humble origins that transforms simple ingredients into a masterpiece of flavor and texture. This dish, known as an example of \u201ccucina povera,\u201d combines potatoes, smoked provola, and pasta to create a comforting and delicious experience. It is ideal for cold days and perfect for sharing with family. Today I will guide you through every step so you can prepare it at home with the best tips and tricks, ensuring a perfect result. Curiosities and tradition of pasta patate e provola The pasta patate e provola was born in Naples, in a context where creativity was key to maximizing the use of basic ingredients. This dish stands out not only for its simplicity but also for its ability to adapt to what you have on hand in the kitchen, as is the case with many Neapolitan recipes. An interesting curiosity is the use of the parmesan rind, which acts as a natural flavor enhancer, similar to a concentrated broth. This detail, along with the smoked provola cheese, makes the recipe unique and memorable. Watch the video with all the steps Below you can watch the video with all the steps to prepare the recipe in the easiest way. If you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Necessary ingredients For 4 people: 150 g short pasta 350 g potatoes 4 cherry tomatoes or 1 large one for sauce 1 carrot 1 celery stalk 1\/2 onion 50 g pancetta or bacon 1 parmesan rind (optional) 25 g grated parmesan or pecorino 12 basil leaves Salt Extra virgin olive oil Black pepper Water or vegetable broth Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. Step-by-step preparation of the pasta with potatoes and provola Prepare the basic ingredients Before starting, cut the potatoes into small cubes and leave them soaking to remove excess starch. Peel and finely chop the carrot, celery, and onion for the sofrito. If you are using smoked provola, take it out of its liquid and cut it into small pieces; place it in a colander so it loses excess moisture. Cook the sofrito In a large saucepan, heat a generous drizzle of olive oil and brown the smoked pancetta. Once browned, add the garlic clove, onion, celery, and carrot. Cook everything over medium heat until it is well softened and the flavors are integrated. Incorporate the potatoes and the liquid Add the potatoes to the sofrito and stir so they absorb the flavors. Then, cover everything with hot water or vegetable broth and add the parmesan rind. Cook over low heat until the potatoes are tender. Cook the pasta in the same pot Once the potatoes are half-cooked, add the pasta directly into the pot. Cook everything together, adding more hot water if necessary, until the pasta is al dente and the liquid has reduced to a creamy consistency. Finish with provola and parmesan Remove the pot from the heat and add the smoked provola along with the grated parmesan. Stir well until the cheeses melt and a creamy texture is formed. Adjust salt and pepper to taste and add chopped fresh basil before serving. Tips and tricks for a perfect pasta with potatoes and provola Mixed pasta: If you don&#8217;t have mixed pasta, use any type of short pasta. Salt level: Add salt little by little, as the cheeses and pancetta provide plenty of flavor. Consistency: Decide if you prefer a soupier or more compact pasta and adjust the liquid accordingly. Aromatic herbs: Although basil is the traditional choice, you can also use thyme or rosemary. Italian recipes you will love Seafood spaghetti (Spaghetti alla marinara or allo scoglio) A recipe full of fresh seafood and an aromatic tomato base. A true festival for fish lovers! Pasta with salmon (penne al salmone) Quick and delicious, with a touch of cognac that elevates the flavor of the salmon. Ideal for surprising with little effort. Spaghetti alla puttanesca with anchovies An Italian classic full of character, with tomato, anchovies, capers, and olives. Perfect for any occasion. Enjoy this pasta with potatoes and provola! A dish full of tradition and flavor The pasta with potatoes and provola is a perfect example of how Neapolitan cuisine transforms simple ingredients into something extraordinary. From its creamy texture to the smoky touch of the provola, this dish will transport you directly to the streets of Naples. If you liked this recipe, follow me on YouTube and Instagram to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I&#8217;d love to see your creations! Bon app\u00e9tit! Pasta with potatoes and provola (Pasta patate e provola) A traditional dish from Neapolitan cuisine, a recipe of humble origins that transforms simple ingredients into a masterpiece of flavor and texture. DishFirst course CuisineItalian Preparation time10 minutes Cooking time30 minutes Total time40 minutes Servings2 AuthorMia Villar Raurich Tagspancetta, potatoes, provola Ingredients 150 g short pasta 350 g potatoes 4 cherry tomatoes or 1 large one for sauce 1 carrot 1 celery stalk 1\/2 onion 50 g pancetta or bacon 1 parmesan rind optional 25 g grated parmesan or pecorino 12 basil leaves Salt Extra virgin olive oil Black pepper Water or vegetable broth Instructions Cut the potatoes into small cubes and soak them to remove excess starch. Peel and finely chop the carrot, celery, and onion. If using smoked provola, cut it into small pieces and place it in a colander to drain excess moisture. In a large pot, heat a drizzle of olive oil and brown the smoked pancetta. Add the garlic, onion, celery, and carrot. Cook over medium heat until everything is softened. Add the potatoes to the saut\u00e9 and stir. Cover with hot water or vegetable broth and add the parmesan rind. Simmer until the potatoes are tender. Add the pasta directly into the pot with the potatoes halfway through cooking. Cook everything together, adding more hot water if necessary, until the pasta is al dente and the liquid has a creamy consistency. Remove from heat and add the smoked provola along with the grated parmesan. Stir well until the cheeses melt. Adjust salt and pepper and add chopped fresh basil before serving. Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":13128,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[337,35,2855],"class_list":["post-16297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-bacon","tag-pasta-es","tag-smoked-provola"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with potatoes and provola (Pasta patate e provola) ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"The pasta with potatoes and provola (pasta patate e provola) is a traditional dish of Neapolitan cuisine, a recipe of humble origins that transforms\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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