Tagliatelle with Pancetta Basil Mozzarella (Print-Friendly Version)
Tender tagliatelle tossed in tomato sauce with crispy pancetta, basil and fresh mozzarella.
# What You Need:
→ Pasta and Dairy
01 -
250 g tagliatelle or fettuccine
02 -
125 g fresh mozzarella
03 -
Parmesan cheese, freshly grated, for serving
→ Meat and Aromatics
04 -
100 g pancetta, cubed (or unsmoked bacon, cubed)
05 -
2 cloves garlic, minced
→ Sauce and Seasonings
06 -
1 tablespoon olive oil
07 -
500 ml Italian passata or canned crushed tomatoes
08 -
5-6 fresh basil leaves, plus extra for serving, or 1 teaspoon dried basil
09 -
0.25 teaspoon red chilli flakes (optional)
10 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Bring a large pot of salted water to the boil. Add tagliatelle and cook one minute less than the package instructions for al dente texture.
02 -
While the pasta cooks, heat olive oil in a large pan over medium heat. Add pancetta and sauté until the fat renders and edges are golden.
03 -
Stir in minced garlic and red chilli flakes, if using. Cook for 1 minute until fragrant.
04 -
Add half the basil leaves and pour in passata or crushed tomatoes. Bring to a gentle boil, then reduce heat and simmer until pasta is ready.
05 -
Drain pasta while still al dente. Add it to the pan with tomato sauce, tossing to coat evenly. Tear remaining basil and add to the pan.
06 -
Tear fresh mozzarella into bite-sized pieces and scatter over the pasta. Gently stir over low heat just until mozzarella begins to melt and become stringy.
07 -
Immediately divide among plates and top with freshly grated Parmesan. Serve hot.
# Important Notes:
01 -
Tear, rather than slice, basil and mozzarella for rustic texture and optimal flavor distribution.