Pasta e Patate alla Napoletana is a warm, satisfying classic from Naples. It combines guanciale with a simple soffritto, rosemary, potatoes and small pasta for a comforting, flavourful meal that’s straightforward to prepare.
Yes, potatoes and pasta together may sound unconventional, but this Neapolitan dish works beautifully: the potatoes add body and creaminess while the pasta soaks up flavour. Traditionally made with lardo (cured pork fat), this recipe uses guanciale for its rich, silky fat, but lardo or good-quality pancetta are fine substitutes.
The dish is often prepared with pasta mista — a mixture of small shapes like orecchiette, broken spaghetti or other short pasta. If you can’t find pasta mista, small shapes such as ditali work well.
Below you’ll find the recipe with ingredient notes, step-by-step photos, tips and variations. For the printable recipe, see the recipe card further down.
Ingredients
Ingredient notes and substitutions
- Guanciale: Traditionally lardo is used, but guanciale or quality pancetta work well.
- Soffritto: Finely chopped carrot, celery and onion in roughly equal amounts.
- Potatoes: Use starchy potatoes, peeled and cut into medium cubes for a creamy texture.
- Rosemary: Fresh rosemary gives the best aroma; avoid dried if possible.
- Tomato paste: Optional — you can omit it or replace with a little passata.
- Pasta: Small shapes are ideal. Use pasta mista if available or ditali or any small short pasta you have.
Step by step photos and instructions
Trim any tough rind or dark seasoning from the guanciale, then cut it into strips. Finely chop the carrot, celery and onion.
Place the guanciale in a large pot over medium-low heat and render until lightly golden and the fat starts to melt. Add the chopped soffritto and cook in the rendered fat, stirring, until the vegetables are soft and translucent, about 5–10 minutes.
Add the potatoes, rosemary, Parmigiano rind, tomato paste (if using) and a good pinch of salt and pepper. Stir to combine, then add about 600ml (2.5 cups) of water. Bring to a gentle simmer, reduce heat to low, cover and cook the potatoes for 30 minutes until tender.
After 30 minutes uncover, add the pasta and another 200ml (1 cup) of water. Stir and simmer until the largest pasta pieces are al dente, stirring occasionally to prevent sticking. The potatoes and pasta will release starch and thicken the broth; add more water if you prefer a looser consistency.
Recipe tips and FAQs
- Cooking the guanciale: Keep the heat moderate. High heat quickly burns cured pork and creates bitterness. Aim for a gentle golden brown while the fat renders.
- Consistency: This dish sits between a saucy pasta and a soup. Both potatoes and pasta absorb liquid and thicken the dish; adjust with extra water to reach the texture you like.
- Seasoning: Cured pork can be quite salty, so season lightly at first and adjust at the end to taste.
Store leftovers in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to loosen the sauce.
More delicious pasta recipes to try
Pasta
Pasta e Piselli (Pasta with Peas)
Pasta
Pasta e Ceci (Pasta with Chickpeas)
Pasta
Genovese Sauce – La Genovese Napoletana
Soups
Pasta Fagioli Soup – Pasta & Beans
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Step By Step Photos Above
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Pasta e Patate alla Napoletana (Pasta and Potatoes)
By Emily
Ingredients
- 3.5 oz (100g) Guanciale, (or 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 (optional)
- 7 oz (200g) pasta mista, (mixed small shapes)
- 3.5 cups (800ml) water
- Salt and pepper
Instructions
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Trim the rind from the guanciale, remove any dark seasoning, and slice into strips. Finely chop carrot, celery and onion.
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In a large pot over medium-low heat, sauté the guanciale until the fat renders and it turns lightly golden. Add the soffritto and cook until vegetables are soft and translucent, 5–10 minutes.
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Add potatoes, rosemary, Parmigiano rind, tomato paste (if using) and a pinch of salt and pepper. Stir, add 600ml (2.5 cups) water, bring to a simmer, then lower the heat, cover and cook the potatoes for 30 minutes.
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Uncover, add the pasta and another 200ml (1 cup) water. Simmer until the largest pasta pieces are al dente, stirring occasionally to avoid sticking. Adjust liquid if needed.
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Serve in bowls with freshly ground black pepper and a drizzle of olive oil or grated cheese if desired.
Notes
- Cooking the guanciale: Keep heat moderate to avoid burning and bitterness; you want rendered, golden fat.
- Consistency: The dish will thicken as pasta and potatoes release starch. Add water to loosen if you prefer a soupier texture.
- Seasoning: Add salt sparingly at first since cured pork can be salty; adjust at the end.
- Leftovers: Refrigerate up to 2 days. Reheat on the stove with a splash of water. Leftovers can also be baked topped with mozzarella.
- Note on cups: The recipe was tested with about 800ml water total. Cup measurements are approximated and small differences won’t affect the result.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless otherwise noted.
- When using canned tomatoes I prefer quality brands for best flavour.
- All vegetables are assumed medium unless stated otherwise.
- Recipes are developed using a fan (convection) oven unless noted.
- Nutrition information is an approximation and is calculated automatically.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.