- 500 g potatoes (about 2 big)
- 80-100 g guanciale
- 2 tablespoons evo oil
- 1 carrot
- 1/2 onion
- 1/2 celery stalk
- 1 liter water or vegetable broth
- salt and pepper to taste
- a pinch of peperoncino (optional)
- a handful of cherry or grape tomatoes (about 5-6 small)
- 180 g small pasta (ditalini, broken spaghetti, mixed pasta)
- grated Pecorino or Parmigiano (optional)
- Dice or mince the carrot, celery and onion (mirepoix). Cube or sliver the guanciale. Dice the potatoes.
- Add 2 tablespoons of evo oil in a large pot, add the mirepoix and guanciale and let sautee for a few minutes.
- Add the diced potatoes, stir to mingle. Add 1 liter of warm water or vegetable broth. Season with salt and a pinch of peperoncino or pepper.
- Let it cook, covered, for about 20 minutes, stirring once in a while, and adding more warm water or broth, if necessary, enough to allow also the pasta to cook in.
- When the potatoes are almost fork tender, add the diced cherry or grape tomatoes and soon after the pasta.
- Cook until the pasta is done but still al dente, and the soup has reached the desired consistency.
- Allow to cool and serve adding, if desired, grated Pecorino or Parmigiano.
To make it vegan, skip the guanciale. It will be great nonetheless.
This soup the longer it sits the thicker and more flavorful it becomes. Also, do not overcook your pasta, because it will keep cooking as it sits.
Leftovers are great. Keep it in an airtight container and reheat slightly. It is not a soup you have super hot. Although I do not like to freeze, the soup would freeze well in an airtight freezer safe container. Consume within a month. Freeze the soup without the pasta. Take it out of the freezer, thaw it, place it in a pot, bring to a boil and cook the pasta in.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, meat
- Method: Stovetop
- Cuisine: Italian
Keywords: soup, pasta e patate, guanciale, potatoes, easy, Italian, classic, rome,