Name: Pasta e patate with Provolone del Monaco
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1,000 g Potato (Weight after peeling; cut into 1.5 cm dice.); 500 g Short pasta (Use a commercial mix with one cooking time, or short shapes with similar cooking times.); 200 g Pancetta (Diced; remove any tough rind.); 3 cloves Garlic (Peeled and lightly crushed.); 1 piece Onion (A medium onion, about 150 g peeled, finely chopped.); 100 g Celery (Finely chopped.); 300 g Provolone del Monaco (Rind removed, cut into small dice.); 3 pieces Cherry tomatoes (Cut into quarters.); 60 ml Extra-virgin olive oil (45 ml for the vegetables and 15 ml to finish; preferably Penisola Sorrentina DOP.); 1 piece Fresh hot chili (A small piece, about 1 cm.); 5 g Flat-leaf parsley (Leaves, finely chopped.); 2,000 ml Water (For cooking the potatoes and pasta; keep extra boiling water ready if needed.); Salt (q.b.; Taste before adding: the pancetta and cheese are already savory.)

Keep the potatoes tender but mostly in pieces before adding the pasta. Stir in the diced cheese at the end, then serve while the pasta is still moist and easy to spoon.

By Italia Magnifica · Updated October 2026

Prep: 15 min
Cook: 35 min
Serves: 6
Difficulty: Easy

Pasta e patate with Provolone del Monaco

Prep 15 min · Cook 35 min · Serves 6 · Difficulty Easy

Ingredients

Skip to the method

6 servings

1,000 g2¼ lb
PotatoWeight after peeling; cut into 1.5 cm dice.Weight after peeling; cut into ½ in dice.
500 g1 lb
Short pastaUse a commercial mix with one cooking time, or short shapes with similar cooking times.Use a commercial mix with one cooking time, or short shapes with similar cooking times.
200 g7 oz
PancettaDiced; remove any tough rind.Diced; remove any tough rind.
3 cloves3 cloves
GarlicPeeled and lightly crushed.Peeled and lightly crushed.
1 piece1 piece
OnionA medium onion, about 150 g peeled, finely chopped.A medium onion, about 5½ oz peeled, finely chopped.
100 g3½ oz
CeleryFinely chopped.Finely chopped.
300 g10½ oz
Provolone del MonacoRind removed, cut into small dice.Rind removed, cut into small dice.
3 pieces3 pieces
Cherry tomatoesCut into quarters.Cut into quarters.
60 ml¼ cup
Extra-virgin olive oil45 ml for the vegetables and 15 ml to finish; preferably Penisola Sorrentina DOP.3 tbsp for the vegetables and 1 tbsp to finish; preferably Penisola Sorrentina DOP.
1 piece1 piece
Fresh hot chiliA small piece, about 1 cm.A small piece, about ½ in.
5 g5 g
Flat-leaf parsleyLeaves, finely chopped.Leaves, finely chopped.
2,000 ml8½ cups
WaterFor cooking the potatoes and pasta; keep extra boiling water ready if needed.For cooking the potatoes and pasta; keep extra boiling water ready if needed.
to tasteto taste
SaltTaste before adding: the pancetta and cheese are already savory.Taste before adding: the pancetta and cheese are already savory.

Method

Put the diced potatoes and pancetta in a large saucepan with 2 liters of water. Bring to a boil and simmer for about 15 minutes, until a knife enters a potato cube easily but the pieces have not collapsed.Put the diced potatoes and pancetta in a large saucepan with 8½ cups of water. Bring to a boil and simmer for about 15 minutes, until a knife enters a potato cube easily but the pieces have not collapsed.
Meanwhile, heat 45 ml of the oil in a wide, deep casserole. Add the onion, celery and garlic and cook over medium-low heat for 5 minutes, stirring. Add the quartered tomatoes and chili and cook for 3 minutes more, until the tomatoes begin to soften.Meanwhile, heat 3 tbsp of the oil in a wide, deep casserole. Add the onion, celery and garlic and cook over medium-low heat for 5 minutes, stirring. Add the quartered tomatoes and chili and cook for 3 minutes more, until the tomatoes begin to soften.
Ladle about 500 ml of the potato cooking liquid into a heatproof jug and keep it hot. Transfer the potatoes, pancetta and the remaining liquid to the casserole with the vegetables. Bring back to a boil. There should be enough liquid for the pasta to move as you stir; add some reserved liquid if needed.Ladle about 2 cups of the potato cooking liquid into a heatproof jug and keep it hot. Transfer the potatoes, pancetta and the remaining liquid to the casserole with the vegetables. Bring back to a boil. There should be enough liquid for the pasta to move as you stir; add some reserved liquid if needed.
Add the mixed pasta and cook at a steady simmer for the time on the package, stirring often so it does not stick. Add the reserved liquid or extra boiling water in small ladlefuls as needed. Taste for al dente pasta and tender potato pieces in a thick, spoonable sauce.Add the mixed pasta and cook at a steady simmer for the time on the package, stirring often so it does not stick. Add the reserved liquid or extra boiling water in small ladlefuls as needed. Taste for al dente pasta and tender potato pieces in a thick, spoonable sauce.
Remove the garlic cloves and chili. Take the casserole off the heat and stir in the diced Provolone del Monaco until softened through the pasta. Taste before adding salt. Divide between warm bowls and finish with the chopped parsley and remaining 15 ml oil. Serve immediately.Remove the garlic cloves and chili. Take the casserole off the heat and stir in the diced Provolone del Monaco until softened through the pasta. Taste before adding salt. Divide between warm bowls and finish with the chopped parsley and remaining 1 tbsp oil. Serve immediately.