Don’t believe potatoes could make a tasty sauce for pasta? You’re going to want to give this a go! It’s creamy, comforting and so, so delicious.
The potatoes are cooked gently in stock which gives them so much flavour – and the texture is great with the pasta.
This dish is based on pasta e patate – a dish from South Italy. It has simple ingredients and is easy to make, making it a perfect dinner for families to enjoy.
Love this recipe? Why not take a look at these 22+ of the Best Creamy Pasta Recipes.
Creamy Pasta With Potatoes – The Ingredients
- Pasta – use any pasta you like, as long as it is short. I have used conchiglie here, but you could use penne, rigatoni- anything that is short. Tagliatelle and spaghetti type pastas won’t work so well in this dish.
- Pancetta – pancetta adds smokiness, saltiness and depth of flavour. You could add smoked bacon instead.
- Potatoes – use white potatoes. If you’re in the U.K., maris piper potatoes are perfect.
- Stock – you can use either chicken or vegetable stock, and you can use homemade stock or a stock cube – just make sure it’s a good quality one, because a lot of the flavour will come from there.
- Single cream – for the creaminess factor.
- Cheese – to top it off before baking. Any melting cheese is good. I used cheddar.
More creamy pasta recipes to enjoy:
- Creamy Courgette Pasta
- Creamy Pesto Pasta Bake
- Creamy Chicken and Bacon Pasta
- Chorizo and Halloumi Pasta
- Sausage and Broccoli Pasta
- 15 Minute Garlic Mushroom Pasta
- Leek and Chorizo Soup
- Bacon and Mushroom Pasta
- Artichoke and Pancetta Pasta
Get the cook books:
Creamy Pasta With Potato Sauce
An incredibly creamy pasta dish with pancetta and potatoes, topped with cheese
Ingredients
- 400 g pasta
- 100 g pancetta diced
- 3 large potatoes
- 400 ml vegetable or chicken stock
- 200 ml single cream
- 75 g grated cheese
Instructions
- Preheat the grill to high.
- Put a large pot of water on to boil. Add the pasta and cook according to packet instructions; drain and leave to one side.
- Put the pancetta in a large casserole dish (ideally one that can go on the hob and under the grill). Put on a medium heat and cook until the fat is released and the pancetta is golden.
- Peel the potatoes and cut into small cubes approx 1cm in size. Add to the pan – stir.
- Add the stock. Bring to the boil then simmer for 10-15 minutes until the potato is soft. Stir in the cream and season with salt and pepper.
- Add the cooked pasta. Mix well, then top with the grated cheese. Put under the grill until golden and bubbling.
Video
Nutrition
Calories: 834kcalCarbohydrates: 103gProtein: 27gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 94mgSodium: 464mgPotassium: 979mgFiber: 6gSugar: 5gVitamin A: 714IUVitamin C: 26mgCalcium: 208mgIron: 3mg
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This recipe is such a comfort food staple and I hope you love it as much as I do.