Pasta with potatoes is a first course of humble, poor but nice and rich. Every region in Italy can boast its own variant, but today we’re going to cook the Neapolitan version of pasta with potatoes: a real comfort food for fall and winter, enhanced with lard, Parmesan and all the taste of extra-virgin olive oil!


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★ INGREDIENTS (4 servings)

Mixed Pasta 320 g
Potatoes 750 g
Celery 150 g
Carrots 150 g
Onion 1
Lard 130 g
Tomato paste 20 g
Rosemary 1 sprig
Parmigiano Reggiano DOP 1 crust
Extra-virgin olive oil to taste
Fine salt to taste
Black pepper to taste


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