Pasta potatoes and eggs

Name: Pasta potatoes and eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Rigatoni 3 ¼ cups; Potatoes 1.1 lbs; Egg yolks (of medium eggs) 4; Pecorino cheese to grate 2.1 oz; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Thyme to taste; Extra virgin olive oil to taste

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Pasta with potatoes and eggs is like a delicious fusion of flavors from Lazio and Southern Italy. Think of it as a warm Italian hug. It combines the creamy goodness of mashed potatoes with the rich flavor of egg yolks and lots of Pecorino. Seriously tasty. The dish draws inspiration from the classic carbonara of Lazio and the traditional pasta e patate from the South. It's an egg and potato pasta dish that's both velvety and comforting. You know, some families even swap in large paccheri or use special blends like mescafrancesca—especially in areas near the sea—giving it that unique flair. Pretty simple.

Every region adds its twist, but what stays the same is the soft, almost buttery texture from the potatoes wrapping around the pasta. People in kitchens across Italy really love experimenting with pasta and potato recipes, creating new variations that keep this tradition alive. I mean, you might try a potato and egg pasta bake or just swirl the yolks into the hot, silky potato sauce until it’s thick and glossy. That's what gives it that special moist, rich texture. Perfect for a Sunday gathering.

Kids love it, older folks remember it fondly, and anyone can personalize it. Add more cheese, try a different pasta shape, or toss in some fresh herbs. The base remains the classic ingredients, but the fun is in mixing things up. Plus, whether you're after traditional Italian pasta recipes or just something easy yet special, this pasta with potatoes and eggs brings big flavor. And here's the thing: the eggs and cheese melt into the potatoes, making every bite extra creamy and golden—a dish that's always a hit, no matter where you are. Really, really good.

How to prepare Pasta potatoes and eggs

To prepare pasta potatoes and eggs, start by placing a pot filled with salted water on the stove 1. While the water boils, peel the potatoes 2 and cut them into cubes about 0.39 inches (1 cm) 3.

Add the potatoes to the water 4 and cook for about 10 minutes; check that the potatoes are done by piercing them with a fork. Meanwhile, in a pan, add a drizzle of oil and the garlic clove 5, allow the oil to infuse at moderate heat, then drain the potatoes with a slotted spoon into the pan 6.

Season with thyme leaves 7 and a sprinkle of black pepper. Pour a ladle of cooking water 8 and continue to cook the potatoes. When the potatoes are very soft, remove the garlic 9

and mash the potatoes with a wooden spoon or a fork 10. In the pot where you cooked the potatoes, cook the pasta for 7-8 minutes 11. Meanwhile, in a bowl, pour the yolks, the Pecorino 12

and the pepper; mix everything and set aside 13. After the pasta's cooking time, drain it al dente into the pan with the potato cream 14, finish cooking by adding a ladle of pasta cooking water 15.

Remove the pan from the heat, pour the mixture of yolks and cheese 16, based on the consistency of the sauce, add more pasta cooking water as needed. Stir to blend everything with the heat off. Finally, add a sprinkle of pepper. Serve the pasta potatoes and eggs immediately 18.