John Myers
Pasta with Potatoes
The perfect pasta with potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Diced pork belly
- 750 g Tagliatelle
- 1000 g Potatoes
- 8 piece Debreziner delicacies or extra hot (if you love hotter)
- 8 piece Cabanossi or spicy Hungarian salami
- 50 g Sweet paprika
- Barbeque spice
- Fondor
- Paprika paste or rose-hot paprika (if more spiciness is desired)
- Cut the debreziner into pieces about 1cm in size
- Cut cabanossi into 3 – 4 equal pieces
- Peel and wash the potatoes and cut them into pieces of equal size (the size of the pieces affects the cooking time)
- Preparation: Put the diced bacon in a large saucepan (approx. 10 l) and sweat
- Add the ribbon noodles uncooked and sweat until they are translucent
- Add the chopped potatoes
- Add the Debreziner and Cabanossi pieces
- Then fill the whole thing up with water until it is about 1cm covered
- Stir in the paprika and bring to the boil
- Simmer over medium heat until the potatoes are cooked and the liquid binds.
- Stir frequently in between
- Season with barbeque spice, fondor and paprika paste or hot pepper to taste until the desired heat.
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