Pasta, Potato and Parm

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Ingredients

measuring cup

Servings: 6 (makes astir 10 cups)

  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 ounces diced pancetta
  • 1 mean yellowish bulb (8 ounces), diced small
  • 1 rib celery, diced small
  • 1 carrot, scrubbed and diced small
  • About 10 (5 ounces) cherry tomatoes, quartered
  • 1 1/4 pounds Yukon Gold oregon different yellow-fleshed potatoes (about 4 medium), peeled, if desired, and chopped into 3/4-inch chunks
  • 10 ounces mixed dried pasta shapes, preferably astir the aforesaid size
  • 4 1/2 cups boiling water, oregon much arsenic needed
  • Fine salt
  • Freshly crushed achromatic pepper
  • 1/2 cupful freshly grated parmesan food (see Notes)

Nutritional Facts

Per serving (1 2/3 cups)

  • Calories

    400

  • Fat

    13 g

  • Saturated Fat

    4 g

  • Carbohydrates

    56 g

  • Sodium

    520 mg

  • Cholesterol

    20 mg

  • Protein

    14 g

  • Fiber

    3 g

  • Sugar

    4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Bread Is Gold: Extraordinary Meals With Ordinary Ingredients,” by Massimo Bottura and friends (Phaidon, 2017).

Tested by Bonnie S. Benwick.

Published November 16, 2017

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Updated March 16, 2026

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