Pasta, potatoes and provola: the original Neapolitan creamy and “azzeccata” recipe
How to make the creamy, stringy Neapolitan pasta, potatoes and provola
If there’s a dish that can tell the soul of Naples and its extraordinary ability to transform a few poor ingredients into a gourmet masterpiece, that dish is undoubtedly pasta, potatoes and provola.
Often defined as the ultimate “comfort food,” this recipe has its roots in subsistence cooking, where nothing could be wasted and every calorie was precious to get through the day.
What makes it unique is not only the pairing of the potatoes’ sweetness with the smoky provola, but the cooking technique.
Unlike many other preparations, here the pasta cooks directly together with the potatoes, in what Neapolitans call a process of “azzeccatura.”
This method allows the pasta’s and potatoes’ starches to bind inseparably, creating a natural, thick, enveloping cream without needing to add cream or other unnecessary fats.
The final touch of smoked provola, added strictly off the heat, transforms everything into a sensory experience of golden threads and intense aromas.
Whether it’s a Sunday lunch or a quick dinner to warm up a winter evening, this recipe never disappoints and pleases both young and old.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz mixed pasta
- 3 potatoes (medium)
- 9 oz smoked provola
- 1 carrot
- 1/2 onion
- 2 stalks celery
- 2 1/8 cups water
- 1 tsp tomato paste
- to taste grated Parmesan cheese
- 1 sprig rosemary
- 3 tbsp extra virgin olive oil
- 1 pinch black pepper
- to taste salt
Tools
- Kitchen scale
- Chopper
- Pot
- Peeler
How to make creamy, stringy Neapolitan pasta, potatoes and provola
If you’re short on time but don’t want to give up creaminess, use this trick: cut the potatoes into very small cubes (less than 3/8 inch) and, before adding the water, blend a small portion of them (just a couple of tablespoons) with a splash of hot water. This will instantly create a creamy base and reduce the waiting time for the potatoes to naturally break down during cooking!
Finely chop the carrot, onion and celery and set aside. In a pot with a generous drizzle of oil, brown a sprig of rosemary to flavor the cooking base. Sauté the chopped celery, carrot and onion for a moment.
Peel the potatoes and cut them into small cubes. Remove the rosemary sprig from the pot and add the potatoes, stirring. Add a teaspoon of tomato paste and then half of the required amount of water, season with salt, cover and cook for at least 20–30 minutes until the potatoes start to break down.
Add the pasta directly to the pot with the potatoes, pouring in the second half of the hot water. Cook for the pasta’s recommended time, stirring often to promote the release of starches (the “azzeccato” effect).
Remove from heat, add the provola cut into very small cubes and the grated cheese. Stir vigorously and continuously to melt everything and create the cream. If you like, reserve a few provola cubes for the final garnish.
Serve your pasta, potatoes and provola with a generous grind of pepper on top, the reserved provola cubes and a sprig of fresh rosemary.
INGREDIENT NOTES
Potatoes: Use yellow-fleshed or older potatoes, as they are richer in starch.
Provola: Better if slightly aged in the refrigerator for a day so it releases less whey during final stirring.
SUBSTITUTIONS
Pasta: If you don’t have mixed shapes, use ditalini or break leftover spaghetti and penne by hand.
Tomato: If you don’t have tomato paste, you can use 2–3 peeled cherry tomatoes, crushed.
STORAGE
It keeps in the fridge for one day. The best way to enjoy it the next day? Fried in a pan! Heat a little oil and sauté until a crispy crust forms.
RECIPE HISTORY
Born in the 17th century, pasta and potatoes is a recovery dish. The version with provola is a more “bourgeois” evolution of the original peasant recipe, created to give a salty, protein note to an otherwise very poor dish.
FAQ (Questions & Answers)
Can I make it brothy?
Traditionally it should be “azzeccata” (thick), but if you prefer it looser just add an extra ladle of water at the end of cooking.
Is rosemary mandatory?
No, but it gives an aromatic note that perfectly balances the smokiness of the provola.
