• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 yellow onion, finely chopped
  • 1/4 cup olive oil
  • 6 ounces pancetta, cut into small cubes (optional)
  • 3 potatoes, cut into cubes
  • 2 cups vegetable broth
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound orecchiette (or other short pasta)
  • Parmigiano-Reggiano cheese, grated

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  1. Heat the oil in a large skillet over medium heat. Add the onion, and when translucent, add the pancetta. Cook until light golden. Add the potatoes and mix together for about two minutes. Add the broth and cover. Cook for about 10 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (about 1 minute less than the package’s instructions). Drain the pasta, retaining 1 cup of its cooking water. Add the drained pasta to the potatoes and cook together over high heat for a few seconds, stirring frequently. Add some of the retained cooking water if it seems dry.
  3. Serve immediately along with a sprinkle of Parmigiano.