Easy1 hour
Where it comes from
A staple of Neapolitan cucina povera, this dish transforms humble ingredients like potatoes and leftover pasta into a satisfying meal, emblematic of Southern Italy's resourceful cooking traditions.
Follow the thread
On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
Dairy & Fats
How it's made
- 1
Dice potatoes and sauté with onion, carrot, and celery in olive oil.
- 2
Add pancetta and cook until browned.
- 3
Pour in water or broth and bring to a simmer.
- 4
Add pasta and cook until both pasta and potatoes are tender.
- 5
Stir in provolone and Parmigiano-Reggiano before serving.
