Pasta e patate with Provolone del Monaco: the creamy Neapolitan recipe

Pasta e patate “azzeccata” – creamy and stringy – is one of the best-loved dishes of Neapolitan cooking. The secret is all in the cheese: we make it with grated Provolone del Monaco PDO and a few cubes of smoked caciocavallo that melt into strings on the plate.

Ingredients (for 4)

• 320 g mixed pasta
• 600 g potatoes
• 1 onion (or celery, carrot and onion for a richer base)
• 2–3 cherry tomatoes or a spoonful of passata (optional)
• A parmesan or provolone rind (optional, but adds lots of flavour)
• 80 g grated Provolone del Monaco PDO
• 150 g smoked Caciocavallo Moscione, diced
• Vegetable stock or hot water
• Extra virgin olive oil, salt, pepper, basil

Method

1. Make the base: in a wide pan, soften the chopped onion in a little oil.
2. Add the potatoes, cut into small cubes, and the cherry tomatoes. Let them cook for 2–3 minutes.
3. Cover with hot stock, add the cheese rind and cook for 15 minutes, until the potatoes start to break down.
4. Add the pasta straight into the pan and cook it like a risotto, adding stock a little at a time and stirring often. The starch from the pasta and potatoes will create the cream.
5. Off the heat, remove the rind, add the grated Provolone del Monaco and the cubes of smoked caciocavallo. Stir vigorously for a minute.
6. Leave to rest for 2 minutes, then serve with black pepper and a basil leaf.

Tips from the dairy

• No cream needed: the creaminess comes only from the potatoes, the pasta starch and the cheese.
• Add the Provolone del Monaco off the heat, so it melts without turning stringy and gives that bold, slightly sharp taste.
• The smoked caciocavallo brings the strings and a light smoky aroma that goes beautifully with potatoes.
• It’s even better the next day: reheat it in a pan with a little oil until a crust forms.

Want to know more about the star cheese? Read the story of Provolone del Monaco PDO.

Discover our Provolone del Monaco PDO · Discover Caciocavallo Moscione