Pasta e Patate is a classic Italian comfort dish that falls somewhere between a hearty soup and a creamy pasta. Starchy potatoes slowly break down as the pasta cooks, creating a naturally silky texture without cream. This version uses bacon instead of guanciale or pancetta, adding a smoky, familiar richness while staying true to the rustic, humble roots of the dish.

Ingredients

• 3 Tablespoons extra-virgin olive oil
• 6–8 slices bacon, diced
• 1 medium yellow onion, finely diced
• 1 large carrot, finely diced
• 2 stalks celery, finely diced
• 2–3 cloves garlic, minced
• 1.3–1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1/2” cubes
• 7–10 oz small pasta (ditalini, pasta mista, small shells, or broken spaghetti)
• 3.5–4 cups water or vegetable or chicken broth (plus more as needed)
• 1 Tablespoon tomato paste (optional)
• 1 sprig fresh rosemary or 2 Tablespoons chopped parsley
• 1 Parmigiano-Reggiano rind or 1/2 cup grated Parmigiano-Reggiano
• Salt, to taste
• Freshly ground black pepper, to taste

Optional Finish

• 1/2–1 cup cubed provolone, scamorza, or asiago
• Crushed red pepper flakes, to taste
• Extra grated Parmigiano-Reggiano for serving

Preparation

1. Build the Base: Heat the olive oil in a large pot over medium heat.
2. Add the diced bacon and cook until the fat is rendered and the bacon is lightly crisp.
3. Add the onion, carrot, and celery and cook for 6–8 minutes, stirring often, until soft and translucent.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add Potatoes & Aromatics: Stir in the potatoes, rosemary, and tomato paste (if using).
6. Add the Parmigiano rind if using.
7. Season lightly with salt and generously with black pepper.
8. Pour in enough water or broth to just cover the potatoes. Bring to a gentle simmer, partially cover, and cook for about 25–30 minutes, stirring occasionally, until the potatoes are very tender and beginning to break down.
9. Cook the Pasta in the Pot: Add the pasta directly to the pot and stir well. Add more water or broth as needed so the pasta can cook freely.
10. Simmer, stirring frequently, until the pasta is al dente and the mixture has thickened into a creamy, stew-like consistency, about 8–10 minutes.
11. Finish & Serve: Remove from heat and discard the Parmigiano rind.
12. Stir in cubed cheese if using, letting it melt slightly.
13. Taste and adjust seasoning with salt and black pepper.
14. Finish with chopped parsley or a drizzle of olive oil if desired.

Serve hot with extra grated Parmigiano-Reggiano and crusty bread.