Pasta e Patate, classic Potato soup from Rome

Pasta e Patate is a classic Italian Potato soup. In Rome, the distinctive ingredient is guanciale, at the base of many Roman dishes. It is a simple soup, mostly made during the winter months, very tasty and substantial. A soup just like our nonna used to make.

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Pasta e Patate, classic Potato soup from Rome

All along the boot of Italy you will encounter many versions of Pasta e Patate, which literally means Pasta and Potatoes. In reality, just like Pasta e Fagioli and Pasta e Ceci, it is more a soup than a pasta dish. More or less you will find the same ingredients: the mirepoix (a trinity of carrot/onion/celery), some kind of tomatoes, fresh or canned, potatoes, water or broth, and some type of pasta.

The Roman ingredient

This is a traditional recipe from an old Roman cookbook. Guanciale [ɡwanˈtʃaːle] is the ingredient that differentiates Pasta e Patate in Rome from the rest of Italy. Guanciale is a cured meat product prepared from pork jowl or cheeks (guancia=cheek). It is at the base of many Roman pasta dishes such as Carbonara, Amatriciana, Gricia.

TIPS FROM OUR KITCHEN: Remove the rind at the bottom of the guanciale and most of the peppery part on the other side. Then cube it or sliver it according to your liking. If guanciale is anavailable to you, substitute with pancetta or bacon (preferrably not smoked). Omit it altogether, to make this soup vegan.

What is the right texture for pasta and potato soup?

Pasta e Patate in Rome is not too dense, that means we eat it with a spoon and not a fork. Anyway, it all depends on how you want it to be. Adjust the "liquid" accordingly. Consider that you need enough broth to cook the pasta in. In my family we simply use water, but a vegetable broth would work as well. To make it thicker, a trick is to puree part of the veggies, before adding the pasta.

The type of pasta

Normally, a short pasta is used. The most popular is ditalini, but you can break up some spaghetti, too. I used Garofalo pasta mista (mixed pasta), fun to eat and perfect for this type of soup.

Pasta e Patate needs to rest

Once the pasta is cooked but still al dente, turn off the heat and let your soup rest for a while. We like to put it in a vintage large soup bowl with the lid. It was my mom and dad's wedding present and not only it presents beautifully when you bring it to the table but it also allows the soup to cool off gradually.

Pasta e Patate is supposed to be eaten not too hot, when the flavors have had some time to mingle and the soup is slightly thickened.

Plate and serve

Ladle the soups in the serving bowls and if you want, add some grated Pecorino or Parmigiano.

Pasta e Patate warms you up from the inside out. It is the kind of comfort food you need in the winter, or when feeling down. The soup is tasty, the potatoes are billowy soft, the guanciale bits are a salty rich surprise, and the pasta offers a different texture to the whole.

Try it, you will love it, and will add it to your soups repertoire, I'm sure.

Buon Appetito!

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