Neapolitan Pasta and Potatoes: The Creamy Recipe with Stringy Provola Cheese

There's a scent that smells of home, of a warm embrace, of Sunday family gatherings. It's the aroma of Neapolitan Pasta and Potatoes, a dish that for us at Search Recipes isn't just food, but a true hymn to tradition and comfort food. Do you dream of bringing to the table a dish so creamy, so enveloping, with that provola cheese stretching with every spoonful, making all your guests say "Wow!"?

But how many times have you tried to make it and the result wasn't what you hoped for? Perhaps too watery, lacking flavor, or the provola didn't stretch as in your dreams, leaving you with that annoying performance anxiety and the fear of having wasted precious time and ingredients. Finding the right recipe, one that guides you step-by-step and guarantees success, seems an impossible feat among a thousand "modern" versions that distort the true taste of grandma's recipe.

Make yourself comfortable. Here at Search Recipes, I'm not just giving you a simple list of ingredients, but the definitive guide, full of tricks and tips that only decades of kitchen experience can offer, to prepare the best, creamiest, and stringiest Neapolitan Pasta and Potatoes of your life. Success is guaranteed, my word! I'll guide you step-by-step to achieve authentic creaminess and perfectly stringy provola, just as Neapolitan tradition dictates.

Smart Ingredients: The Choice That Makes All the Difference

The secret to an exceptional dish begins with the quality and conscious choice of every single ingredient. It's not just "what" you put in, but "why" you put it in. Here's what you'll need for your applause-worthy Pasta and Potatoes:

• Potatoes: Choose yellow-fleshed potatoes, like Agria or Monalisa. They are less watery and break down just enough during cooking, releasing starch that contributes to creaminess without turning into a puree. You'll need about 500g.
• Pasta: Neapolitan tradition calls for mixed pasta, "misto di pasta," which combines leftover various shapes. If you can't find it, opt for short pasta shapes like ditalini, tubetti, or mezze maniche. Their shape helps to capture the sauce and creamy consistency. About 320g.
• Smoked Provola Cheese: This is the magic ingredient for stringiness and that unmistakable smoky touch. Do not use mozzarella, which would release too much water. Provola, on the other hand, melts perfectly, creating an irresistible stretch. You'll need 200g.
• Pancetta Tesa or Guanciale: For the soffritto, a piece of pancetta tesa (flat pancetta) or guanciale (about 80g) cut into small cubes is essential. It will release a flavorful fat that will be the aromatic base of the dish. If you prefer, you can omit it for a vegetarian version, but the flavor won't be the same.
• Cherry Tomatoes: A handful of fresh cherry tomatoes (about 150g), such as Datterini or Pachino, cut in half. They add a note of freshness and a slight touch of acidity that balances the rich flavor of the dish. Alternatively, a tablespoon of tomato paste.
• Vegetable Broth or Hot Water: About 1.5 liters. It's crucial that it's hot to avoid stopping the cooking process. Vegetable broth adds depth of flavor, but plain hot water will also work, as long as you don't skimp on it.
• Aromatics: Garlic (1 clove), onion (half a small one), celery (1 stalk), carrot (half a small one) for the soffritto. Fresh parsley for garnish.
• Extra Virgin Olive Oil: Good quality, for the initial soffritto.
• Salt and Black Pepper: To taste, but always taste!

3 Common Mistakes in Pasta and Potatoes (and How to Avoid Them)

Don't worry, we're here to learn from others' mistakes and guarantee you a flawless result. Here are the most common pitfalls and how to avoid them:

1. Incorrect Potato Cutting: If you cut them too large, they won't cook evenly and won't release enough starch. If you cut them too small, they will completely disintegrate into a puree. The secret is to cut them into cubes of about 1.5-2 cm. Some will naturally break down, others will retain their shape, creating the perfect creaminess.
2. Not Creating the Perfect Soffritto: The soffritto is the soul of this dish. If the garlic burns or the pancetta doesn't brown properly, the flavor will suffer. Sauté the onion, celery, and carrot over low heat until they become translucent, then add the pancetta and let it become crispy. Only at the very end, for a few moments, add the garlic.
3. Adding Provola Too Early or Too Late: If you add it too early, it will melt too much and might "disappear" into the dish. If you add it too late, it won't have time to melt and stretch. The perfect moment is off the heat, after stirring the pasta, mixing vigorously to melt it and create that irresistible stretch.

Grandma's Secret: The Magic Touch for Infallible Creaminess

My grandmother, the keeper of every family culinary secret, had a trick that made her Pasta and Potatoes legendary. You won't find it in all recipe books, but it's what makes the difference between a good dish and a masterpiece. After adding the pasta and potatoes and before adding the broth, she used to lightly "toast" the pasta and potatoes in the soffritto for a couple of minutes. This step, which seems trivial, seals the starch on the outside of the pasta and potatoes, allowing them to release it gradually during cooking, creating a natural and velvety creaminess without the need for added cream or other thickeners. It's the true secret of Neapolitan creaminess!

Let's Prepare Pasta and Potatoes Together: The Step-by-Step Guide

Now that you know all the secrets, let's get cooking. I'll guide you step-by-step, without rushing, for a result that will make you fall in love.

1. Prepare the Ingredients:
   • Peel the potatoes and cut them into cubes of about 1.5-2 cm. Place them in cold water to remove excess starch.
   • Finely chop the onion, celery, and carrot for the soffritto.
   • Cut the pancetta (or guanciale) into small cubes.
   • Cut the provola cheese into cubes.
   • Keep the vegetable broth (or water) very hot.
2. The Perfect Soffritto:
   • In a large pot (preferably earthenware or with a thick bottom), heat a generous drizzle of extra virgin olive oil.
   • Add the chopped onion, celery, and carrot. Sauté over low heat for 5-7 minutes, until they are softened and translucent.
   • Add the pancetta (or guanciale) and let it brown until crispy and it has released its fat.
   • Only now, add the whole garlic clove (you'll remove it later) and the cherry tomatoes cut in half (or the tomato paste). Let it flavor for a couple of minutes. Remove the garlic.
3. The Potatoes and the Magic Toasting:
   • Drain the potatoes well and add them to the soffritto. Mix well to let them flavor.
   • Add the raw pasta directly to the pot with the potatoes and soffritto.
   • Toast the pasta and potatoes for 1-2 minutes, stirring continuously. This is grandma's secret for creaminess!
4. Slow and Controlled Cooking:
   • Start adding the hot vegetable broth, one ladle at a time, just as you would for a risotto. The broth should just cover the pasta and potatoes.
   • Stir often and add more broth as it is absorbed. The pasta will cook directly in the sauce, absorbing all the flavors and releasing starch that will create the creamy consistency.
   • Continue cooking for the time indicated on the pasta package, or until the pasta and potatoes are al dente. Taste and adjust for salt and pepper.
5. The Final Mantecatura and Stringy Provola:
   • When the pasta is cooked and the broth almost completely absorbed, turn off the heat.
   • Add the cubed smoked provola cheese.
   • Stir vigorously for a couple of minutes, mixing with a wooden spoon or ladle. The residual heat will melt the provola, creating that dense and stringy creaminess you desire so much.
   • If necessary, add a drizzle of raw olive oil and a sprinkle of fresh chopped parsley.
6. Serve Immediately:
   • Pasta and Potatoes should be enjoyed piping hot, freshly made, to best appreciate its creaminess and stringiness.
   • Prepare bread for "scarpetta" (mopping up the sauce), it will be a must!

Tips and Frequently Asked Questions about Pasta and Potatoes

Here are some of the most common questions I receive about this Neapolitan masterpiece. I hope they are helpful!

Can I use another type of cheese instead of provola?

Smoked provola is the traditional choice for its flavor and its ability to stretch. You can try with smoked scamorza, but fresh mozzarella releases too much water and is not recommended. If you don't like smoked cheeses, a good grated Parmigiano Reggiano or Pecorino Romano at the end of cooking will still provide excellent creaminess, but you will lose the characteristic stringiness.

What is the best pasta to use?

As mentioned, mixed pasta is ideal. If you can't find it, opt for short shapes that don't overcook easily and can "capture" the sauce well, such as ditalini, tubetti, mezze maniche, or even "maltagliati." The important thing is that it's good quality pasta, preferably from Gragnano, for perfect hold during cooking.

Can I prepare it in advance?

Pasta and Potatoes is best enjoyed freshly made, when the provola is still stringy and the creaminess is at its peak. If you absolutely must, you can prepare the soffritto and cook the potatoes in advance, storing them in the fridge. When ready to serve, heat everything, add the raw pasta, and proceed with cooking as per the recipe. I advise against cooking the pasta in advance, as it tends to absorb too much liquid and lose its consistency.

How to prevent the potatoes from breaking down too much?

The secret lies in the cut (1.5-2 cm cubes) and the choice of potatoes (yellow-fleshed). Also, do not stir too vigorously during cooking, especially at the beginning. A few potatoes breaking down is desirable as they contribute to the creaminess, but they should not become an indistinct puree.

Is it possible to make a vegetarian version?

Absolutely yes! You just need to omit the pancetta or guanciale from the soffritto. You can compensate for the flavor by adding a pinch of chili pepper, a sprig of rosemary, or a piece of Parmigiano rind to the broth during cooking for a more intense flavor. The result will still be delicious and comforting.

There you have it! Now you no longer just have a recipe, but all the secrets to bring to the table a dish that tastes of home, tradition, and love. A true embrace of flavors, a piece of Naples that you can recreate in your own kitchen, guaranteeing applause from everyone.

Don't be afraid to experiment; cooking is an act of creativity and love. But start with this solid base, and you'll see that success is guaranteed. Every spoonful will be a triumph of taste and creaminess, an experience that will make you feel like a true chef, with the heart of a grandmother.

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this Pasta and Potatoes, you can't miss our recipe for Neapolitan Ragù Sauce, another pillar of Neapolitan cuisine, or for another delight like Grandma's Meatballs in Sauce, perfect for "scarpetta"!