Peel the potatoes and wash them thoroughly, then dry with a clean towel and cut them into small cubes.

Finely chop the shallot and rosemary.

Boil a large pot of water and add salt for cooking the pasta and extending the sauce.

In a separate pan, heat the extra virgin olive oil, add the shallot and chopped rosemary, and sauté for a few minutes without burning.

Add the cubed potatoes to the pan and cook while stirring often, adding a ladle of boiling water as needed; this should take about 20 minutes.

When the potatoes are almost cooked, season with salt and pepper.

Check the boiling water for your pasta. Cook the pasta until al dente, then drain directly into the pot with the potatoes and mix well.

If needed, add a little pasta cooking water to achieve a creamy consistency.

Sprinkle in thyme leaves and add fresh pepper to taste. Drizzle with a little extra virgin olive oil before serving.