Sometimes the simplest dishes are the ones that make the biggest impression: a simple roast chicken, vegetables with fresh herbs or the perfect soft-boiled egg. Few ingredients, low fuss but with maximum flavor—that’s what it’s all about, right? And when it comes to pasta, well, almost nothing can mess that up.
Lately, with the change in seasons, I’ve seen the lean info fall comfort foods on social media (and IRL), and I’m totally here for it. So when I came across California-based content creator and soon-to-be cookbook author Corre Larkin’s TikTok video for Pasta e Patate, I knew my dinner plans were set.
The recipe caught my eye because it calls for two magical “P” ingredients: pasta water and pork, so no complaints here. It’s hearty, rustic and exactly the kind of dish you want when you need a little comfort in a bowl (which is, like, all the time). Plus, in the video, Larkin says that the dish “has no business being that good.” Who wouldn’t be sold by an endorsement like that?
Larkin’s upcoming cookbook won’t hit shelves until fall 2026, but she gave Parade a peek into her process for this dish and shared some of her favorite recipes overall. “The dishes that aren’t typically found in a restaurant but only in someone’s home are my favorites—dishes like Lancashire Hot Pot, Pasta alla Genovese and Pasta e Patate,” she says.
That homey, approachable spirit shines through in this recipe. The version Larkin shared on TikTok was adapted from a recipe from the Calabrian cookbook author Rosetta Costantino, though Larkin has several different takes on it that she makes for her family, proving how easy it is to make this pasta dish your own. To kick off my Pasta e Patate journey, I gave the TikTok version a try. Here’s how it went.
Related:I Tried 13 Different Brands of Spaghetti and Found a New Favorite
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What is Pasta e Patate?
Pasta e Patate, a classic Italian pasta dish, translates to “pasta and potatoes,” and as the name suggests, it’s a luscious carb-on-carb dish that satisfies in every way. Larkin first discovered it while traveling and fell in love. “I first discovered it in Naples, Italy,” she tells Parade. Traditionally, the dish features potatoes, pasta, cheese and some form of cured pork. Everything comes together in one pot—along with pasta water for maximum flavor and minimal fuss—the best kind of dinner!
Related: TikTok’s One-Pot French Onion Pasta Recipe
Ingredients for Pasta e Patate
You only need a few pantry staples to make this dish: extra virgin olive oil; 2 ounces of diced guanciale (or pancetta); a large, peeled and diced russet potato; salt; pepper; half a pound of spaghetti and 3/4 cup of ricotta salata (or Pecorino Romano if you can’t find ricotta salata).
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How to Make Pasta e Patate
Start by adding the guanciale or pancetta to a cold pan and cooking it until the fat begins to render, but don’t let it get crispy. Add the diced potatoes and stir to coat them in the fat before pouring in two cups of water. Let the mixture simmer uncovered until the potatoes are tender enough to mash with a fork or potato masher, about 10 minutes, then mash them into a thick, creamy mixture.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Before draining, reserve about 2 cups of pasta water. Transfer the cooked pasta directly to the pan with the potato mixture, tossing everything together so the pasta is evenly coated. Stir in the ricotta salata and a generous grind of black pepper, adding splashes of the reserved pasta water as needed to loosen the sauce. The goal is a silky, creamy sauce—not soupy, but not pasty and dry.
Taste and adjust the seasoning, keeping in mind that the pork adds plenty of saltiness on its own. Serve immediately, topping each bowl with an extra sprinkle of cheese for good measure.
Related: We Made Sauce With 16 Different Canned Tomatoes and the Winner Won by a Landslide
My Honest Thoughts About Pasta e Patate
This dish is proof that simple ingredients can create incredible flavor when handled thoughtfully. It’s also the kind of restaurant-quality dish that makes you pat yourself on the back on a harried weeknight for delivering something so delicious to the table.
The guanciale (I used pancetta, because guanciale was nowhere to be found) brings tiny bites of rich, salty depth, while the potatoes make the sauce creamy and satisfying sans butter or heavy cream. I’ve made sauces with pasta water before, of course, but this recipe took it to a new level, thanks to the potatoes.
One bite and I was in love. It’s exactly what Larkin promised: cozy, comforting and deeply nourishing. “The best part of this dish is that it’s an Italian comfort food,” she explains. “It’s hearty and filling, but also is a hug in a bowl. It just makes you feel good.” And after making it, I couldn’t agree more.
Related: We Ranked 12 Olive Oil Brands and You Can Buy the Winner at Whole Foods
Tips for Making Pasta e Patate1. Don’t be afraid to substitute ingredients.
Larkin says you can use pancetta instead of guanciale, like I did, or even leave it out if you’re a vegetarian. Pecorino Romano is an easy sub for ricotta salata, but I found the latter easily (and pretty cheaply) at Whole Foods. She says that sometimes in Italy they also use pasta mista instead of spaghetti, which is a bunch of different shapes of pasta that are leftover from the end of a bag and combined.
2. Save your pasta water.
While cooking the spaghetti, make sure to reserve some pasta water before draining. It helps the sauce come together and is the key to the silky, dramatic finish of this dish.
Related: Hobby Lobby’s Genius $2 Gadget Is the Kitchen Hack All Pasta Lovers Need
Source:
• Corre Larkin, food creator behind CocoLarkinCooks on TikTok, Instagram and Substack and soon-to-be cookbook author (publishes fall 2026).
This story was originally reported by Parade on Sep 21, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.
Dining and Cooking