Tagliatelle with Pancetta Basil Mozzarella

Tagliatelle with pancetta basil and mozzarella hits my table whenever I need a quick but special pasta – think silky ribbons coated in a tomato basil sauce and creamy pockets of cheese. It is both cozy and impressive, making even a weeknight dinner feel a bit like a trattoria feast.

My family first tried this during a Sunday lunch and now it is our back pocket recipe after long workdays when comfort food is all we want.

Ingredients

• Tagliatelle or fettuccine: look for bronze cut dry pasta for best texture
• Olive oil: a fruity extra virgin kind gives the sauce real depth
• Fresh basil: go for leaves that are glossy and deep green avoid any wilting
• Garlic: the fresher the better for that sweet sharp kick
• Pancetta or unsmoked bacon cubes not slices: brings a savory backbone cubed makes sure every bite gets some
• Red chili flakes: totally optional but great for a gentle nudge of heat
• Italian passata or good canned crushed tomatoes: the better quality the brighter the sauce
• Salt and pepper: for balancing flavors taste as you go
• Fresh mozzarella: look for a ball with plenty of moisture avoid pre-shredded
• Parmesan cheese: for topping parmigiano reggiano is classic skip the powdery stuff

Step-by-Step Instructions

Get the water bubbling:

Fill a big pot with water and put it over high heat until it reaches a rolling boil add a generous pinch of salt this seasons the pasta and helps lift the flavor of the dish

Cook the pasta:

Drop your tagliatelle into the boiling water and cook it for one minute less than the time suggested on your pasta package aim for al dente because it will cook more in the sauce

Crisp the pancetta and build flavor:

While the pasta cooks heat olive oil in a wide pan over medium heat add the pancetta cubes and stir them around until their fat has mostly melted out and they look golden and crisp this step is key for rich taste

Bloom garlic and chili:

Add the minced garlic and a pinch of chili flakes directly to the hot pancetta give it one minute just until the garlic smells sweet do not let it burn

Simmer the sauce:

Tear in about half the basil then pour in your passata or crushed tomatoes bring this all up to a lively simmer then lower the heat so it bubbles gently giving time for the basil and pancetta to enrich the sauce

Combine pasta and sauce:

Once the pasta is al dente drain it and add it straight into the simmering sauce tear the rest of your basil leaves over the top toss everything to coat every strand thoroughly

Add mozzarella:

Break the mozzarella ball with your hands into chunky pieces drop them into the pan still over low heat gently fold the gooey cheese through the hot pasta until it just starts to melt some chunks can stay whole for creamy pockets

Finish and serve:

Remove the pan from heat as soon as the mozzarella gets stringy and melty serve it up hot with plenty of freshly grated parmesan showered on top

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I adore using fresh mozzarella for its lush melt and every time I tear it by hand it reminds me of my nonna showing me how to finish pasta the rustic way a simple step that brings us together in the kitchen

Storage Tips

To keep pasta fresh store it in an airtight container in the fridge for up to two days reheat gently in a skillet with a splash of water to loosen the sauce keep parmesan for sprinkling just before serving

Ingredient Substitutions

Short on pancetta try a mild bacon or even diced smoked turkey for a lighter touch no fresh basil dried will work but drop it in with the garlic so it has time to wake up in the oil if you cannot find passata choose the best canned tomatoes you can

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Serving Suggestions

Serve this pasta with a zippy green salad and a drizzle of balsamic vinegar or pair it with garlicky roasted vegetables for a heartier spread it makes a wonderful holiday side for roast meats or can easily be the star main with a loaf of crusty bread to mop up the sauce

Cultural Note

This recipe draws on classic Italian flavors found in many family kitchens where the focus is on good ingredients and unfussy technique while not traditional to every region the combination of basil mozzarella and tomato is foundational in Italian cuisine it feels at home from Naples to Bologna

Recipe Questions

→ What pasta shape works best for this dish?

Tagliatelle or fettuccine are ideal, as their wide ribbons hold the creamy sauce and melted cheese beautifully.

→ Can I substitute bacon for pancetta?

Yes, thick-cut unsmoked bacon cubed works as a substitute if pancetta is unavailable.

→ How do I keep the mozzarella from melting too much?

Add torn mozzarella at the end and barely stir over gentle heat—remove from the stove once it just begins to melt and stretch.

→ Is fresh or dried basil better?

Fresh basil offers a brighter, more aromatic flavor, but dried basil can be used in a pinch. Tear fresh leaves for best results.

→ What can I serve alongside this dish?

Crusty bread, a green salad, or roasted vegetables pair nicely with the rich flavors of this pasta.