My name is Jaclyn DeGiorgio and I’m a carb-o-holic. The kitchesn of both my Italian and Irish heritages celebrate these wonders in the form of two amazing starches: pasta and potatoes.
Pasta and potatoes is a tratidiontal Southern Italian preparation. I know it might seem redundant, but this carb-on-carb combo can be found throughout Italy: pizza with potatoes, potato gnocchi and a traditional Ligurian pesto is served with potatoes and green beans.
I found so many recipes out there and here is how I make it.
1 celery stalk
24 baby tomatoes (when in season)
Heat the oil and stir the guanciale, then i add my soffrito (diced carrot, celery and onions) and salt cook for quite a bit until soft and the onion is translucent. At this piont, I add in the tomoatoes if i’m using them and I sautee.
I’m not great at diciing potatoes, so I sort of do my own type of cutting. I add them to the pot and let them simmber for a couple of minutes constantly stirring, then I cover in cold water and add some extra for the pasta I’ll be adding later. I always add salt to the water. You can add a herb here like a bay leaf or rosemary. I also add a touch of tomato paste.
I let it simmer for about 20-30 minutes, once it boils I lower it. I stir and taste it, and when it seeems right , then I add the pasta and some salt. It usually takes about 10 minutes for hte pasta to cook, but I keep going back to check. when it’s done, I cover it in salty pecorino cheese.