Pasta Mista Nº74 with Potatoes, Guanciale and Pecorino: the classic It

Pasta Mista Nº74 with potatoes is one of those one-pot dishes that represent the best of Neapolitan cuisine: sautéed vegetables, golden crispy guanciale, tender potatoes and a mixed pasta shape that soaks up all the flavour of the broth. It's finished with a generous handful of grated Parmigiano Reggiano and Pecorino Romano. Simple, comforting and perfect for the colder days.

⏱️ 40 minTotal time

🍽️ 4 peopleServings

🥔 Comforting and creamyFlavour

🇮🇹 CampaniaOrigin

The key to this recipe lies in the quality of each ingredient: a good Rummo Pasta Mista Nº74, made with the "Lenta Lavorazione" method, authentic Italian Guanciale, which gives that intense flavour and unctuous fat so characteristic of the dish, and a good duo of aged cheeses: Parmigiano Reggiano 24 months Vacche Rosse and Pecorino Romano DOP, with a final drizzle of extra virgin olive oil.

Ingredients (for 4 people)

360 g Rummo Pasta Mista Nº74
500 g potatoes
60 g carrots
60 g onion
60 g celery
80 g guanciale
80 g aged pecorino
50 g Parmigiano Reggiano
Extra virgin olive oil, to taste
Salt and pepper, to taste

Method

Dice the carrots, onion and celery into small pieces. Peel the potatoes and cut them into chunks.
Chop the guanciale and sauté it in a deep pot until it releases its fat and turns golden and crispy.
Add the chopped vegetables and continue sautéing for a few minutes, stirring well.
Add the potatoes and cover with water. Cook for 15 minutes.
Add the Pasta Mista and cook until done, stirring occasionally.
Remove from the heat. Add the grated Parmigiano Reggiano and Pecorino Romano, and season to taste with extra virgin olive oil.

Buon appetito!