Creamy Pasta with Potatoes and Pancetta

Ingredients

• 250g (8.8 oz) pasta (such as penne or rigatoni) 250g (8.8 oz) pasta (such as penne or rigatoni)
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 16g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Remove the pancetta from the skillet and set aside.
3. 3.
   In the same skillet, add the minced garlic and sauté for a minute until fragrant.
4. 4.
   Add the diced potatoes, dried thyme, and dried rosemary to the skillet. Cook for about 5 minutes, stirring occasionally, until the potatoes are slightly golden.
5. 5.
   Pour in the chicken or vegetable broth and bring to a simmer. Cover the skillet and cook for about 10 minutes, or until the potatoes are tender.
6. 6.
   Reduce the heat to low and stir in the heavy cream. Simmer for a few minutes until the sauce thickens slightly.
7. 7.
   Add the cooked pasta and crispy pancetta to the skillet. Toss everything together until well coated in the creamy sauce.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the pasta e patate hot, garnished with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Pancetta — If pancetta is not available, you can substitute it with bacon for a similar flavor profile.
• Heavy cream — For a lighter version, you can use half-and-half or whole milk instead of heavy cream.

Tips & Tricks

• To add a touch of freshness, squeeze some lemon juice over the pasta before serving.
• For an extra kick of flavor, sprinkle some red pepper flakes on top.
• If you prefer a vegetarian version, you can omit the pancetta and add some sautéed mushrooms for a meaty texture.
• Feel free to experiment with different herbs such as basil or oregano to customize the flavor to your liking.
• Leftovers can be refrigerated and reheated the next day. Add a splash of broth or cream while reheating to maintain the creamy consistency.

Serving advice

Serve the creamy pasta e patate as a main course accompanied by a fresh green salad and crusty bread. It pairs well with a glass of Italian red wine, such as Chianti or Barbera.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley and a generous dusting of grated Parmesan cheese. Serve it in a shallow pasta bowl to showcase the creamy sauce and colorful ingredients.