The Pasta and Potatoes Eaten in Rome is a very simple recipe that even those less experienced in the kitchen can make. The ingredients are minimal, but the result is really excellent. Certainly a first course of Roman tradition, which has always been in my family: my mom prepares it not only in the colder periods of the year, but also in the warmer ones served cold. Thus, a very versatile and simply delicious soup. The pasta used is spaghetti, but I know that other families also used short pasta. The important thing, regardless of the type of pasta, is to keep it brothy just right, and never too dry.
If you like soups or broths, don’t miss the next recipes:
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs potatoes
- 1 large onion
- 1 large celery stalk
- 7 oz spaghetti
- 3.5 oz guanciale
- 2 tbsps extra virgin olive oil
- 2 tbsps tomato pulp
- to taste salt
- to taste grated Pecorino Romano
Tools
- 1 Saucepan
- 1 Knife
- 1 Cutting board
How to Prepare Pasta and Potatoes Eaten in Rome
Chop the onion, celery, and guanciale, but only after removing the rind with a sharp knife.
Peel the potatoes, cut them into rather small cubes so that they can cook well and almost disintegrate.
Place them in a saucepan along with the onion, celery, and guanciale. Add the extra virgin olive oil and sauté well, then add the tomato pulp.
At this point, pour in 1.5 liters (about 6 cups) of water, salt, mix well, and bring to a boil. Then, lower the heat, cover with the lid, and let it cook for about 45 minutes.
After this time, if the potatoes are well cooked, raise the heat again, check that the water hasn’t reduced too much, if so, add more, and as soon as it starts to boil, toss in the spaghetti broken into pieces about 1 inch long.
Finish cooking according to your taste: decide whether to turn off when the pasta is still al dente, or cook it according to the package instructions, or even go beyond.
Serve your Pasta and Potatoes Eaten in Rome immediately, very hot, directly in the dishes, and sprinkle with grated Pecorino Romano as desired.
Advice, Variations, and Storage
Pasta and potatoes keep very well in the refrigerator for at least a day, but obviously, the pasta swells as it absorbs a lot of liquid, and loses its texture.
The flavor will always be great, but the texture will be completely different.
I don’t recommend freezing it, for the same reason; I can only suggest preparing the soup the day before, and adding the pasta just before eating.
