Pasta e Patate alla Napoletana (Pasta and Potatoes)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Neapolitan pasta and potato soup enriched with guanciale, aromatic vegetables, and herbs. Hearty and deeply flavored, it's a comforting one-pot dish that celebrates simple, quality ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3.5 oz (100g) Guanciale ((can also use good quality pancetta))
- 1 large carrot
- 1 large celery stalk
- 1 large onion
- 1.3 lbs (600g) starchy potatoes (peeled and cut into medium cubes)
- 1 sprig rosemary
- 1 Parmigiano Reggiano rind
- 1 tablespoon tomato paste
- 7 oz (200g) pasta mista ((mixed small shapes))
- 3.5 cups (800ml) water
- Salt and pepper
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 562mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 829mg
- Calcium
- 157mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 562MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.