Pasta, patate e piselli (pasta with potatoes and peas)

For a quick and tasty meal, try Gino D'Acampo's simple recipe for a robustly flavourful Italian pasta dish
By Gino D'Acampo
Pasta, patate e piselli (pasta with potatoes and peas)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 5 tbsp Italian olive oil
  • 1 large onion, finely chopped
  • 2 handfuls of pancetta
  • 2 large potatoes, cut into 1cm dice
  • 2 handfuls frozen peas, defrosted
  • 1000 ml hot water
  • black pepper
  • 300 g tubetti pasta (small tube-shaped pasta)
  • 2 eggs
  • 100 g parmesan, freshly grated


1. Heat the olive oil in a large, heavy-based saucepan. Add the onion and pancetta and fry, stirring often, until golden, around 5 minutes.2. Add the potato and peas and fry, stirring often, for 5 minutes.3. Pour in the hot water and bring to the boil.4. Once boiling season with salt and freshly ground pepper and cook for 10 minutes until the potatoes are soft but still al dente.5. At this stage, add the tubetti and cook briskly until the pasta is al dente (topping up with boiling water if required).6. Once the pasta is al-dente, break in the eggs and stir quickly, allowing the eggs to scramble into the pasta.7. Serve at once with freshly grated Parmesan.

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