I’m so happy to share my Pasta With Potatoes & Bacon recipe with you! This is a creamy, comforting Italian dish that combines tender potatoes, savory bacon, and perfectly cooked pasta. Every bite is rich, flavorful, and satisfying. It’s quick to make, hearty enough for a family lunch, and sure to become a favorite in your kitchen.
Level: Easy
Total Time: about 25 minutes
Prep Time: about 5 minutes
Cook Time: about 20 minutes
Yield: 4 servings
Course: Main Course
Cuisine: Italian
I still remember the first time I made this pasta with potatoes at home, and the whole kitchen smelled amazing. The combination of soft, starchy potatoes with crispy bacon and tender pasta creates a creamy, comforting dish that feels like a warm hug on a plate.
This recipe is simple and uses just a handful of ingredients you probably already have. It is perfect for busy weeknights, quick lunches, or anytime you want a hearty, satisfying meal without too much fuss.
With a touch of white wine, a sprinkle of parmesan, and a little olive oil, the flavors blend together beautifully. You will love how easy it is to cook and how delicious it turns out every time.
How to Make Pasta With Potatoes & Bacon
This dish blends creamy textures with rich, savory flavors. Here is how it comes together:
• Sauté onions, carrots, and basil to build a flavorful base
• Cook pancetta or bacon until golden and crispy
• Add diced potatoes and vegetable broth for a creamy texture
• Mash part of the potatoes to thicken the sauce naturally
• Simmer with a splash of white wine for depth of flavor
• Cook pasta separately until al dente
• Combine pasta with the sauce, adding parmesan and reserved pasta water
• Stir everything together for a rich, creamy finish
It is a simple one-pan meal with big flavor and easy cleanup.
Ingredients
• 5 medium-sized potatoes, peeled and diced
• 1 onion, diced
• 1/2 carrot, diced
• 200 g pancetta or bacon, diced
• 2 cups vegetable broth
• 5 fresh basil leaves
• 1/2 glass (about 4 oz / 1/4 cup) white wine
• 500 g pasta (short pasta like ditali or orecchiette works best)
• Grated parmesan cheese, about 1/2 cup
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste
Directions
- Prepare the Ingredients:
- Peel and dice the potatoes. Slice the onion and carrot into small, even pieces.
- Set aside the basil leaves and cut the pancetta or bacon into small pieces.
- Sauté the Vegetables:
- Heat olive oil in a large pan over medium-high heat.
- Add onion, carrot, and basil. Cook until soft, about 3 minutes. Season lightly with salt and pepper.
- Cook the Bacon:
- Add the diced pancetta or bacon to the pan.
- Cook for 3–4 minutes until the bacon turns golden and crispy.
- Add the Potatoes:
- Stir in the diced potatoes and cook for 3–4 minutes.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer.
- Mash the Potatoes:
- Once the potatoes are soft, mash some of them with a fork for a creamy texture.
- Pour in the white wine, bring to a boil, then let simmer for a few minutes to cook off the alcohol.
- Cook the Pasta:
- Boil pasta in salted water until al dente. Save a glass of pasta cooking water before draining.
- Combine Pasta and Sauce:
- Add the drained pasta to the pan with potatoes and bacon.
- Mix in the reserved pasta water and parmesan cheese until creamy and well combined.
- Finish the Dish:
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately with extra parmesan if desired.
Process Details
• Sautéing Vegetables: Softening onion and carrot first builds a sweet and savory base.
• Bacon Browning: Crisp bacon adds texture and a smoky flavor that enhances the dish.
• Creamy Potatoes: Mashing some potatoes creates a natural sauce without needing cream.
• Wine for Depth: White wine lifts the flavors and adds subtle complexity.
• Pasta Water Magic: Adding reserved pasta water helps the sauce cling to the pasta for perfect creaminess.
• Al Dente Pasta: Cooking pasta just right prevents mushiness and balances texture.
Tips for Success
• Use starchy potatoes like russets for a naturally creamy sauce.
• Keep the pasta al dente to avoid it becoming mushy.
• Save a cup of pasta water to adjust the sauce consistency.
• You can omit bacon for a vegetarian version and add extra vegetables if you like.
• Fresh parmesan works best, but a vegetarian parmesan substitute can be used.
• Stir gently to avoid breaking the pasta while combining with the sauce.
Serving Ideas
• Serve with a drizzle of extra virgin olive oil and more grated parmesan.
• Add a pinch of black pepper or red pepper flakes for extra flavor.
• Pair with a simple green salad for a lighter meal.
• Enjoy as a comforting lunch or a quick family dinner.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Reheating: Warm gently in a pan with a little olive oil or a splash of water.
• Freezing: Not recommended, as the texture of the potatoes may change.
• Tip: Reheat slowly to keep the sauce creamy and avoid drying out the pasta.
Nutrition Info (Approximate per Serving)
• Calories: ~840
• Protein: ~25g
• Carbohydrates: ~100g
• Fat: ~35g
• Fiber: ~6g
• Sodium: ~900mg
• Sugar: ~6g
My Pasta With Potatoes & Bacon recipe is a creamy, hearty, and satisfying dish that is quick to make and full of flavor. Each bite combines tender potatoes, crispy bacon, and pasta coated in a rich, cheesy sauce that the whole family will enjoy.
I hope you enjoy making this classic Italian comfort food as much as I do. Give it a try, and it will quickly become a favorite in your kitchen.