ItalianNeapolitan
Pasta and Potatoes Neapolitan Style
by Manu Food · 60K subscribers on YouTube
A creamy and rich Neapolitan pasta dish made with potatoes, guanciale, and provola cheese, blended into a velvety sauce with a rustic texture.
- Difficulty
- easy
Ingredients
12 items- Carrotsdiced small
- Celerydiced small
- Onionminced
- Potatoespeeled and cut into cubes, divided in half
- Guancialeor pancetta; sautéed until crispy
- Extra Virgin Olive Oilfor sautéing
- Vegetable Brothhot, as needed
- Saltto taste
- Pepperto taste
- Pastashort pasta (e.g., ditalini or similar)
- Fresh Basilfresh leaves
- Provolapreferably day-old dry provola, cut into small cubes
Method
- Dice carrots, celery, and onion into small cubes.
- Peel and cut potatoes into medium-sized cubes (not too large, not too small).
- In a pot, sauté guanciale (or pancetta) until crispy, then remove and set aside.
- In the same pot, sauté the diced celery, onion, and carrot with a drizzle of olive oil until softened.
- Add half of the potato cubes and cover with vegetable broth. Bring to a boil and cook until potatoes are tender.
- Blend everything with an immersion blender until smooth to create a cream.
- Bring back to a boil, then add the remaining potato cubes. Cook for 4-5 minutes.
- Add the pasta and continue cooking, adding hot vegetable broth as needed. Season with salt and pepper.
- Towards the end of cooking, add fresh basil and the reserved crispy guanciale. Stir to combine.
- Cut provola cheese (preferably day-old, dry) into small cubes and add to the pot. Stir until melted and creamy.
