Pasta with potatoes, guanciale, and blueberries is a main dish with a rich sauce and a bold flavor. The creaminess of the potatoes blends well with the pasta, meeting the crunchiness and savoriness of the guanciale and the sweet-tart flavor of the blueberries. With this simple recipe, you’ll surprise your guests!
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Potato Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
Ingredients
- 6.35 oz pasta
- 3.53 oz potatoes
- 1 slice guanciale
- 2 tbsps blueberries
- to taste extra virgin olive oil
- to taste salt
Steps
To make the pasta with potatoes, guanciale, and blueberries, peel the potatoes and cut them into small cubes.
In a pan, pour a drizzle of extra virgin olive oil and the potatoes; salt and cover with hot water. Cook over medium heat for about 10 minutes, until the potatoes soften.
When the potatoes are cooked, mash them with a fork to obtain a creamy mixture. Transfer the potato cream to a bowl.
In another pan, add the guanciale cut into strips and let it brown. Then add the blueberries, a tablespoon of pasta cooking water, and cook for 5 minutes over medium heat.
Cook the pasta in plenty of salted boiling water. Once ready, drain the pasta al dente and add it to the pan with the guanciale and blueberries.
Toss for a couple of minutes until the pasta is well coated with the sauce.
Remove from heat and mix in the potato cream, stirring gently.
Serve with a sprinkle of grated Parmesan or Pecorino cheese, and enjoy!
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