Creamy Pasta with Potatoes, Egg Yolks, and Pecorino

Pasta with Potatoes and Eggs: A Comforting Italian Classic

This simple yet delicious Italian recipe for Pasta with Potatoes and Eggs (Pasta Patate e Uova) brings together tender potatoes, creamy egg yolks, and a dash of Pecorino cheese, all coated in olive oil and fresh thyme. It’s a perfect example of how humble ingredients can come together to create a comforting, satisfying meal. Easy to prepare and full of flavor, this dish is sure to become a staple in your kitchen!

Category: Pasta
Serves: 4

Ingredients

Instructions

1. Boil the potatoes: Begin by filling a large pot with salted water and bringing it to a boil over medium-high heat. While the water is heating, peel the potatoes and cut them into small cubes. Once the water is boiling, carefully add the potatoes and cook them for about 10 minutes, or until tender.

2. Prepare the olive oil infusion: While the potatoes cook, heat a generous amount of extra virgin olive oil in a large pan over moderate heat. Add the garlic clove and let it infuse the oil with its flavor. Remove the garlic after a couple of minutes to prevent it from burning.

3. Cook the potatoes in oil: Once the potatoes are tender, use a slotted spoon to remove them from the boiling water and transfer them directly into the pan with the infused olive oil. Add fresh thyme leaves to the pan for a lovely aromatic touch. Mash the potatoes gently with a fork or a wooden spoon, making sure they’re well-coated with the oil and herbs. Set the pan aside, keeping it warm.

4. Cook the pasta: In the same pot where you boiled the potatoes, bring the water back to a boil. Add the rigatoni and cook according to the package instructions, usually for about 7-8 minutes, until the pasta is al dente.

5. Make the egg and cheese mixture: While the pasta is cooking, crack the egg yolks into a bowl. Add the grated Pecorino cheese and black pepper, and mix everything together until it forms a smooth, creamy mixture. Set aside.

6. Combine pasta and potatoes: Once the pasta is cooked, use tongs or a slotted spoon to transfer the rigatoni directly into the pan with the mashed potatoes. Add a small ladle of pasta cooking water to help bring everything together and make a creamy sauce. Continue cooking over low heat, stirring gently, until the pasta is well-coated with the creamy potato mixture.

7. Finish the dish: Remove the pan from the heat. Pour in the egg and cheese mixture and stir everything quickly to combine, ensuring the pasta is coated in a rich, velvety sauce. If the sauce seems too thick, add a bit more pasta water to achieve the desired consistency.

8. Serve and enjoy: Serve the pasta with potatoes and eggs immediately, garnishing with a generous sprinkle of freshly ground black pepper. Enjoy this comforting dish as a delicious meal for lunch or dinner!

Nutritional Information (per serving)

Tips & Variations

• Cheese Alternatives: While Pecorino is the traditional cheese used in this dish, you can also substitute with Parmesan or Grana Padano for a milder flavor.
• Herbs: Feel free to experiment with other herbs like rosemary or sage for a different aromatic profile.
• Add Protein: If you want to make this dish heartier, you can add crispy bacon or pancetta. Just sauté it in the pan before you add the garlic to infuse the oil with a smoky flavor.

Pasta Patate e Uova is a timeless, Italian comfort food that’s not only quick and easy to make but also perfect for cozy family meals or casual weeknight dinners. The creamy texture of the mashed potatoes and rich egg sauce creates an indulgent pasta dish that’s sure to satisfy even the most discerning taste buds. Enjoy!