Pasta e patate
4 servings
30 minutes
Recipe by the chef of the Pipe restaurant Rafael Kazumyan
Calories615.3kcal
Proteins23.2grams
Fats29.9grams
Carbohydrates63.1grams
1
Fry the bacon in a dry pan. Add olive oil and sauté the finely chopped onion without browning it.
- Bacon: 140 g
- Olive oil: 30 ml
- Onion: 80 g
2
Add diced potatoes to the onion, sauté, and pour in water. Cook until 'al dente' for 5-10 minutes.
- Potato: 400 g
3
Break the spaghetti, add it to the potatoes, pour in some water, and continue cooking until the spaghetti is done. Add water gradually throughout the cooking process so that in the end, there is enough liquid left to make a sauce.
- Spaghetti: 240 g
4
In the finale, add grated parmesan, olive oil, freshly ground black pepper, and mix well.
- Parmesan (Parmigiano Reggiano): 80 g
- Olive oil: 30 ml
- Freshly ground black pepper: to taste
