'Secret' pasta dish is ultimate comfort food that you won't find in restaurants

Warm yourself up with a steaming hot bowl of pasta (Image: Getty Images)

Pasta is the quintessential winter warmer, providing a hearty and comforting meal to fend off the cold. With January in full swing, it's the ideal time to whip up some rich and satisfying dishes from the comfort of your own kitchen.

A particular favourite among these is 'Pasta e Patate', a dish brimming with guanciale (cured pigs' cheek) or pancetta, fragrant rosemary, potatoes and pasta – a straightforward yet nourishing feast for the soul.

TikTok culinary sensation Corre Larkin has shared her take on this carb-laden classic with her 400,000 followers. As part of her 'Peasant Food' series, the influencer, known as @cocolarkincooks, dedicates her cooking prowess to recipes steeped in tradition.

Discussing her very own version of 'Pasta e Patate' she said: "This is another dish you're only gonna find in someone's house rather than a restaurant. It's also my son's favorite."

In a video that showcases a tantalising bowl of piping hot pasta, she guides her audience through the steps of her authentic Italian recipe.

She begins by advising: "Dice your guanciale or pancetta and slow cook on a medium to low heat. Little tip I do when I'm cooking guanciale or pancetta: I tip it to the side and let the meat fry in its own fat."

Carre then elaborates on reintroducing the meat to the pan along with "your mirepoix" – a term for slowly cooked diced vegetables in fat.

For those eager to recreate the perfect Pasta e Potate at home, here's what you'll need:

Ingredients 

• Guanciale (or pancetta), diced
• Mirepoix (chopped onion, carrot, and celery)
• Tomato paste
• Fresh rosemary (to taste)
• Salt (to taste)
• two cherry tomatoes, chopped
• One to two potatoes (depending on size), diced
• Pasta
• Water
• Parmesan cheese

This recipe calls for guanciale - a traditional Italian cured meat (Image: Getty Images)

Method:

• Prepare the guanciale: Dice the guanciale and cook it over medium-low heat.
• Cook in its own fat: Tip the guanciale to the side of the pan, letting it fry in its own fat until crispy.
• Add mirepoix: Once the guanciale is crispy, add in your mirepoix (onion, carrot, and celery), stir, and cover the pan. Cook for 10 minutes over medium-low heat.
• Add seasonings and tomatoes: After 10 minutes, stir in tomato paste, rosemary, a little salt, and the chopped cherry tomatoes.
• Add potatoes: Mix in the diced potatoes and bring the dish to a boil.
• Simmer: Once boiling, cover the pan and cook for about 15 minutes, or until the potatoes are soft and fully cooked.
• Mash potatoes: Use a masher to mash some of the potatoes for a rustic texture.
• Add pasta: Stir in your chosen pasta, and cover it with enough water to submerge the noodles.
• Season and cook pasta: Add a pinch of salt, then cook on medium heat until the pasta is about 90% done and the liquid has mostly absorbed.
• Finish with cheese: Remove the pan from the heat and stir in Parmesan cheese, allowing it to melt into the dish.

Corre expressed her fondness for the dish, saying: "I love this dish — is it a pasta, is it a soup? It's somewhere in between."

She recommends garnishing it with a splash of olive oil, a sprinkle of parmesan cheese and a few celery leaves.