Pasta rostida is a tasty first course that is easy and quick to prepare.
This is a peasant recipe from northern Italy, from the Po Valley, made with simple and modest ingredients that were always available in farmers’ kitchens and prepared for special occasions. Simple ingredients like potatoes, onion, pancetta and cheese make this dish very flavorful and perfect for lunch or dinner with family or friends.
Read how to make pasta rostida with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz dry pasta
- 14 oz potatoes (about 3 medium)
- 5 oz pancetta
- 1 onion
- Parmesan (grated)
- extra virgin olive oil
- salt
- pepper
Preparation of Pasta Rostida
Place a pot of water on the heat for cooking the pasta.
Peel the potatoes and cut them into cubes.
Cut the pancetta into strips.When the water boils, cook the pasta and the potatoes together, seasoning with salt.
In the meantime, peel and slice the onion.
In a large skillet heat a drizzle of extra virgin olive oil and add the onion.
Let it sauté for a few minutes, then add the pancetta and brown it for a few more minutes.Add a little of the pasta cooking water and lower the heat to the minimum.
When the pasta is al dente, drain it with the potatoes, keeping a little of the cooking water aside.
Pour the pasta and potatoes into the skillet with the sauce and toss with plenty of grated Parmesan, adding some of the reserved cooking water if necessary.
Serve your pasta rostida sprinkled with pepper to taste.
Notes
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