Pasta with Lard, Cabbage, and Potatoes

Name: Pasta with Lard, Cabbage, and Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Ditaloni pasta 11.3 oz; Potatoes 1.75 lbs; Verza (savoy cabbage) (to clean) 0.7 lb; Lard 3 oz; Yellow onions 1; Grana Padano PDO cheese to grate 2 oz; Rosemary to taste; Water to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

When the weather turns chilly, there’s just nothing like a comforting dish to warm you up. In Northern and Central Italy, pasta with lardo, cabbage, and potatoes is the ultimate go-to for cozy meals. And look, this dish really highlights the region's simple yet flavorful ingredients. We’re talking winter cabbage, local potatoes, and rich lardo. The cabbage, often verza, cooks down until it’s tender and practically melts into the pasta, while the potatoes break down into a creamy sauce that hugs each bite. The lardo? It adds a rich and slightly salty flavor, turning this into a dish that feels like a warm hug. Italian families have been loving meals like this for generations, and you can see why. I mean, its rustic charm cannot be faked, and it fits perfectly with other regional classics like minestra di verza or risotto alla verza—where cabbage always, always shines.

Unlike those lighter pasta dishes, this cabbage and potatoes recipe is hearty and filling—perfect for a long day or snowy evening. Plus, it's often called a traditional Italian pasta dish because it uses seasonal ingredients and wastes nothing. Here's the deal, the lardo brings a smoky and porky depth, transforming the plain cabbage and potato mix into something memorable. Really, the soft texture of the potatoes paired with the crunch from the cabbage makes each forkful interesting. Across Italy, you’ll find many rustic pasta recipes like this, each town or family adding their twist—some with extra garlic, others with a splash of broth—but always focusing on that homemade feel. Pretty simple, but there’s nothing fancy about this dish, and that’s exactly what makes it special. For anyone seeking real hearty pasta recipes or a comforting plate of Italian food, this one delivers on all fronts.

How to prepare Pasta with Lard, Cabbage, and Potatoes

To prepare pasta with lard, cabbage, and potatoes, first remove the outer tough leaves of the cabbage, wash under running water, and dry with a cloth 1. Remove the central rib 2 and cut the leaves into strips of about 0.4 inches 3. Set aside 1.8 oz for decoration.

Dice the lard 4, then peel the potatoes and cut them into 0.4-inch cubes 5. Finally, peel the onion and chop it finely 6.

Place the lard in a large pot 7 and let it melt completely, then add the potatoes 8. After browning the potatoes, add the onions 9 and stir for a few minutes.

At this point, cover with water to the brim 10, lower the heat, and cook for 10 minutes with the lid on 11. When the potatoes are almost cooked, mash them coarsely with the back of a spoon 12.

Now add the cabbage 13, salt, pepper 14, and season with rosemary 15.

Add about 2 cups of water 16 and cook for another 10 minutes. Bring a pot of water to a boil, which you will use later. In the meantime, sauté the 1.8 oz of cabbage in a non-stick pan with a drizzle of oil 17 until crispy, then set aside 18.

After the cooking time of the cabbage and potatoes, add the pasta 19 and cook it by adding a ladle of boiling water at a time, like a risotto. When the pasta is cooked, turn off the heat and adjust the salt and pepper, then stir in the grated cheese and mix well 20. Complete with the crispy cabbage and serve your pasta with lard, cabbage, and potatoes hot 21!

Storage

Pasta with lard, cabbage, and potatoes can be stored in the refrigerator for 2 days in an airtight container.

Freezing is not recommended.

Tip

If you prefer, you can flavor the pasta with lard, cabbage, and potatoes with sage leaves as well.

You can substitute grated Grana cheese with a stronger flavored cheese like Taleggio!

The crispy cabbage leaves can also be cooked in a fan oven at a medium-low temperature.

Do not throw away the cabbage scraps: the outer leaves are perfect for making rolls, while the central rib can flavor a great vegetable broth!

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Lard, Cabbage, and Potatoes

PRESENTATION

How to prepare Pasta with Lard, Cabbage, and Potatoes

Storage

Tip

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