Pasta e Patate (Pasta and Potato Soup)

Preparation

1. Step 1

   In a large pot, heat the oil over medium. Add the onion, carrot, celery, garlic and pancetta; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.

2. Step 2

   Add the potatoes and rosemary, season with salt and pepper and cook, stirring occasionally, just until the potatoes are no longer completely raw and the rosemary is fragrant, about 2 minutes. Cover with 6 cups of water, then add the Parmesan rind and season to taste with salt and pepper. Stir, scraping up any bits that may have stuck to the bottom of the pot, and bring to a gentle boil. Partially cover, reduce heat to medium-low and simmer until the potatoes have completely softened, 15 to 20 minutes.

3. Step 3

   With the back of a wooden spoon, smush a few of the potatoes against the side of the pot, then taste the broth and adjust seasoning. Add the pasta, raise the heat to medium-high and bring to a gentle boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked through, about 12 minutes. Keep an eye on the liquid amount. If you prefer a thinner soup, add more water as needed. If you prefer a thicker broth, you can smoosh more potatoes for a starchier consistency, but be mindful that the soup will thicken significantly as it sits (see Tip).

4. Step 4

   Remove the rosemary sprig and Parmesan rind, and serve the soup with grated Parmesan or pecorino, and more black pepper, if you like.