Neapolitan pasta and potatoes with provola is a great classic of home cooking, a creamy and comforting first course that starts from simple ingredients and becomes extraordinarily comforting. In this version with pancetta and smoked provola, the texture becomes even richer and more stringy, just like in traditional Campanian recipes.
The Neapolitan pasta and potatoes with provola is a beloved grandma’s recipe, because the story of Neapolitan pasta and potatoes is that of an ancient first course that evolved over time: a delicious and rich variation of the classic pasta-and-potato soup and a simple and delicious potato recipe that includes pancetta or lard and plenty of cheese. Creamy, embracing and stringy thanks to the smoked provola added off the heat, Neapolitan pasta and potatoes, as famous as the Neapolitan Genovese, is also a hearty, nutritious and economical one-dish meal, perfect for the whole family and a comfort food to enjoy when it gets cold. The Neapolitan pasta and potatoes is an old peasant recipe that in time has been enriched with provola and pancetta, but like every traditional dish, there is no single definitive version. I chose to prepare the recipe a reader from Naples sent me: this is her family’s version, the one her children love most, especially when made by grandma. And truthfully, my children loved it too! Want to try it? Follow me into the kitchen — but first, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check out these Neapolitan recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Neapolitan pasta and potatoes with pancetta and smoked provola
- 11 oz mixed pasta
- 1 lb 12 oz potatoes
- 1 whole white onion (or yellow)
- 1 whole carrot (small)
- 1 stalk celery
- to taste salt
- to taste extra virgin olive oil
- 1 1/3 tbsp tomato paste
- 3.5 oz pancetta
- 1 Parmesan rind (about 1.8 oz)
- to taste black pepper
- 1.4 oz grated Parmesan
- 3.5 oz smoked provola
- 2 leaves bay leaves
- to taste rosemary (fresh – a few sprigs)
Tools
- Pot
Preparation of Neapolitan pasta and potatoes
As I mentioned above, there isn’t a single version of Neapolitan pasta and potatoes, but this is the one a reader from Naples sent me: her family’s recipe, really flavorful and much enjoyed by my loved ones.
To make Neapolitan pasta and potatoes start by preparing a good chop of celery, carrots and onion. Put it in a heavy-bottomed pot with a generous drizzle of oil and let it soften over low heat.
Add the pancetta and once it has released some fat, add the peeled, rinsed potatoes cut into small and medium pieces.
Stir continuously over high heat and when the potatoes begin to stick to the bottom of the pot, pour in 1 liter of water, add the tomato paste and bring to a boil.
At this point you could add the Parmesan rind and bay leaf, but I forgot and added everything shortly after I added the pasta (at the boil). Cook, stirring continuously and adding hot water if necessary.
Meanwhile, adjust the salt.
When cooking is complete, the potatoes should have become creamy and the pasta should be creamy, though somewhat brothy. Add the provola, a few rosemary needles and a sprinkle of pepper.
Stir to obtain a beautiful creamy and stringy pasta and serve immediately.
Storage notes and tips
I recommend consuming the pasta just made, while still hot and stringy. If you have leftovers, store them in the fridge once cold and well sealed in an airtight container. Reheat in a pan over high heat before eating again.
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