The Risotto-Style Pasta with Potatoes and Bacon is a recipe I’ve had on the blog for years, really many years. The first time I made it, I was still living with my father, I had eaten it at my mother’s restaurant the week before and liked it a lot. Years later, I made it for myself and my ex-boyfriend, and yesterday I made it live with you on the fan page of my blog Le Ricette di Bea
This recipe and many others ready in 30 minutes can be found in the Collection of Easy and Delicious Pasta Dishes on my cooking blog!
I’m also leaving you the live video so you can follow the step-by-step instructions or continue reading the recipe here. Enjoy your meal, and trust me, risotto-style pasta is a whole different story!
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 3 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 409.39 (Kcal)
- Carbohydrates 43.97 (g) of which sugars 2.67 (g)
- Proteins 21.66 (g)
- Fat 15.91 (g) of which saturated 5.43 (g)of which unsaturated 9.43 (g)
- Fibers 3.56 (g)
- Sodium 1,536.37 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Risotto-Style Pasta with Potatoes and Bacon:
- 7 oz Spaghetti
- 2 Potatoes (small)
- 2 slices Smoked Bacon
- 1.7 cups Vegetable Broth (or meat or vegetable)
- 1 slice Onion (chopped)
- to taste Tuna Bottarga
- to taste Thyme
- to taste Marjoram
- to taste Cheese (grated as desired)
Tools
- Pan
- Stovetop
- Ladle
Preparation of Risotto-Style Pasta with Potatoes and Bacon:
Two important things for the success of this recipe and especially for perfect spaghetti cooking: keep the flame constantly at medium and leave the lid on for the first 4 minutes, these two factors will ensure that the temperature remains constant and the moisture stays in the pan when we add the spaghetti.
Choose a non-stick pan large enough to hold the spaghetti at their full length; mine is 13 inches.
Wash the potatoes and peel them.
Pour the extra virgin olive oil, sauté the chopped onion, and then add the potatoes cut into small cubes. The smaller the pieces, the better they will cook.
When the potatoes and onion start to sizzle, it’s time to add the spaghetti and two ladles of broth.
Put the lid on and let it cook for a few minutes over a constant medium flame. The spaghetti must not experience temperature shocks.
After about 4 minutes, remove the lid and check if the spaghetti has moistened. Add two more ladles of broth and continue cooking the risotto-style pasta.
Sprinkle with the herbs you’ve chosen; in my case, thyme, marjoram, and a pinch of tuna bottarga.
While the spaghetti continues to cook, we toast the bacon in a pan. I leave it in not too thin, not too small strips because I like to feel the crunch in the dish. Then set it aside.
You’ll see that the broth will be completely absorbed, and the potato starch will create a nice creamy sauce with the spaghetti. Now it’s time to add the bacon and finish our dish.
Sauté all the ingredients in the pan for a few minutes and plate up.
Enjoy your meal!!!
Variations:
You can obviously change the herbs as indicated in the recipe, you can change the broth you’ll use for cooking. As explained in the video, if you buy broth from the supermarket, I dilute it with water; the ratio is about one liter of broth to one liter of water. Another variation you can make is not to add the bacon but maybe replace it with another deli meat you prefer or with diced cooked ham.
Other First Courses:
Do you love first courses? I think it’s time to try my recipe for Pasta Cacio e Ova
