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World Pasta Day: The Soul of Italy in One Bowl — Pasta Patate with Speck and Smoked Scamorza
In Italy, the most beloved dishes are born not from luxury but from simplicity. Pasta e patate, or pasta with potatoes, is one of those timeless recipes. It comes from the heart of Southern Italy, where families in Naples and the surrounding countryside turned a few humble ingredients into something soulful, hearty, and deeply comforting.
This dish has always been a favorite in our family, a nod to our Neapolitan roots and the tradition of gathering around the table for something honest and made with love. Soft potatoes that melt into a creamy sauce, smoky speck that perfumes the kitchen, and the gentle pull of melted scamorza all come together in a single pot to create the kind of comfort that never goes out of style.
For World Pasta Day, we’re celebrating this southern classic our way, with Forchetta short cut Mafaldine or whatever pasta you have in your kitchen. In true Neapolitan spirit, you can even mix it up — break two or three different shapes into the same pot and create a playful, rustic mix of textures that soak up the sauce perfectly.
Ingredients
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1/2 white onion, finely chopped
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3 medium potatoes, peeled and cubed
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100 g speck or pancetta, cut into thin strips
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90 g smoked scamorza cheese, grated
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Extra virgin olive oil
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Salt and freshly ground black pepper
Method
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Build your base:
Bring a small pot of water to a boil. In a larger pan, heat a generous drizzle of olive oil and sauté the onion until translucent and golden. -
Add the speck:
Stir in the speck or pancetta and let it sizzle for a few seconds over high heat to release its aroma. -
Simmer the potatoes:
Add the cubed potatoes, season with salt and pepper, and pour in enough hot water to just cover them. Cook gently for 8 to 10 minutes until they begin to soften and slightly break down. -
Add the pasta:
Stir in your chosen pasta shapes, adding more hot water as needed. If using fresh Forchetta pasta, wait until the end of cooking since it will cook much faster than dry pasta. The starch from the potatoes and pasta will blend together to form a naturally creamy sauce. Stir often, keeping everything silky and cohesive. -
Finish with scamorza:
When the pasta is al dente and the sauce has thickened, remove from heat and stir in the grated smoked scamorza until it melts through. Cover and let rest for two to three minutes before serving.
To Serve
Spoon into warm bowls, drizzle with a touch of olive oil, and serve immediately. The flavor is rustic yet refined, smoky yet soft, rich yet simple — Italian comfort in its purest form.
A Neapolitan Tradition
Pasta e patate began as a farmer’s dish in Naples, born from creativity and necessity. Families would often toss together the broken pieces of leftover pasta from the pantry, letting them cook with potatoes into one creamy, nourishing meal.
At Forchetta, we honor that same tradition — making honest, handmade pasta that connects people, stories, and generations.
Buon appetito and happy World Pasta Day from our family to yours.