I had one of those afternoons last week, you know, the kind where the fridge is half-empty, the kids are “starving,” and everyone’s a little cranky from the heat. I had exactly one pot of water, a block of mozzarella that needed using, and some leftover pancetta from Sunday’s breakfast. I didn’t even have the patience for anything fancy—just something warm, comforting, and quick that didn’t involve a trip to the store. That’s how this tagliatelle with pancetta, basil, and mozzarella happened.

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What started as a random clean-out-the-fridge moment turned into one of those meals that made the whole family pause after the first bite. Even my teenager, who usually inhales dinner without comment, looked up and said, “You should make this again.” And I did—three more times that week. It’s that good.

There’s something undeniably satisfying about the way the salty pancetta crisps up and infuses the sauce with smoky richness. The basil adds a fresh lift, and then there’s the mozzarella, melting into the warm pasta just enough to give you those perfect, stretchy bites. It feels indulgent but isn’t heavy, and it comes together in the time it takes to boil pasta. That’s my kind of weeknight win.

This is the kind of meal I love to share with my readers. It doesn’t require a culinary degree or special trips to fancy grocery stores, just a few good ingredients and a little kitchen rhythm.

Short Description

A cozy, quick pasta dish featuring chewy tagliatelle tossed in a tomato-basil sauce, savory pancetta, and melty fresh mozzarella. Weeknight-friendly and full of Italian flavor.

Key Ingredients

8 oz tagliatelle or fettuccine
½ cup pancetta, cubed (unsmoked bacon works too!)
2 cloves garlic, minced
2 cups Italian passata or canned crushed tomatoes
1 tablespoon olive oil
4 oz fresh mozzarella, torn into bite-sized pieces
5–6 fresh basil leaves, torn (or 1 tsp dried basil)
¼ tsp red chili flakes (optional, for heat)
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving

Tools Needed

Large pot for boiling pasta
Large skillet or sauté pan
Wooden spoon or spatula
Colander
Grater (for Parmesan)

Cooking Instructions

Step 1: Boil the Pasta
Bring a large pot of water to a boil. Add a generous pinch of salt, then the tagliatelle. Cook for 1 minute less than the package directs (typically 7–10 minutes) so it’s just shy of al dente. Reserve ¼ cup of pasta water before draining.

Step 2: Crisp the Pancetta
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cubed pancetta and cook for about 4–6 minutes until the fat renders and the edges turn golden.

Step 3: Add Garlic and Chili Flakes
Stir in the minced garlic and optional red chili flakes. Cook for about 1 minute until fragrant, don’t let the garlic brown too much.

Step 4: Build the Sauce
Add half the torn basil and pour in the passata or crushed tomatoes. Season with salt and pepper. Let it come to a gentle boil, then reduce the heat and simmer uncovered while the pasta finishes cooking (about 5 minutes).

Step 5: Combine Pasta and Sauce
Drain the pasta and transfer it straight into the skillet with the sauce. Add a splash of the reserved pasta water if the sauce seems too thick. Toss gently to coat every strand.

Step 6: Add Cheese and Basil
Tear the mozzarella into pieces and add to the skillet, stirring just until it starts to melt into creamy ribbons—1 to 2 minutes. Toss in the remaining basil.

Step 7: Plate and Serve
Serve immediately, topped with freshly grated Parmesan and cracked black pepper. Pair with a green salad or crusty bread for the full effect.

Why You’ll Love This Recipe

Flavor-Packed: Smoky pancetta, fresh basil, and gooey mozzarella come together for a pasta dish that’s both simple and bold.

Quick & Easy: 30 minutes from start to plate. Perfect for busy weeknights.

Versatile: Works with different pastas or even zucchini noodles if you’re going low-carb.

Budget-Friendly: Made with pantry staples and a few fresh ingredients.

Family-Approved: Kid-friendly without being boring, everyone in my house asks for seconds.

Mistakes to Avoid & Solutions

Overcooking the pasta:
Mistake: Letting the tagliatelle cook too long makes it mushy.
Solution: Set a timer and taste it a minute early. Pasta should have a bite!

Not draining pancetta fat:
Mistake: Leaving in all the rendered fat can make the sauce greasy.
Solution: Drain off most, but not all, of the fat before adding garlic.

Adding mozzarella too soon:
Mistake: If it goes in too early, it’ll clump instead of melt.
Solution: Add it after tossing pasta in the sauce, just before serving.

Using too much salt at once:
Mistake: Pancetta is salty on its own.
Solution: Always taste before salting the sauce.

Skipping the basil:
Mistake: Dried basil or no basil at all loses that fresh Italian feel.
Solution: If you don’t have fresh basil, try a little chopped parsley for brightness.

Serving and Pairing Suggestions

Serve it as:
A standalone main dish or a smaller portion alongside grilled chicken or roasted vegetables.

Best pairings:

Garlic bread or focaccia

Mixed greens salad with balsamic vinaigrette

A glass of dry white wine (like Pinot Grigio) or sparkling water with lemon

Serving style:
This dish shines when served family-style in a big bowl with extra basil and Parmesan on the table.

Storage and Reheating Tips

To Store:

Let pasta cool completely before transferring to an airtight container.

Store in the refrigerator for up to 3 days.

To Reheat:

Warm in a skillet over low heat with a splash of water or milk to loosen the sauce.

Microwave in short bursts (30 seconds at a time), stirring in between.

Avoid reheating mozzarella too much, it can become rubbery.

FAQs

1. Can I use a different pasta?
Yes! Fettuccine, linguine, or even penne work well. Just adjust the cook time accordingly.

2. What’s a good substitute for pancetta?
Unsmoked bacon (cut into small cubes) or diced prosciutto both make great alternatives.

3. Can I make this vegetarian?
Absolutely. Omit the pancetta and start by sautéing garlic in olive oil. You can even toss in mushrooms for a savory boost.

4. Is it okay to use pre-shredded mozzarella?
You can, but fresh mozzarella melts better and adds creaminess. If using shredded, add a splash of cream to help it blend.

5. Can this be made ahead?
The sauce can be prepped ahead and refrigerated for up to 2 days. Just cook the pasta fresh and assemble right before serving.

Tips & Tricks

Tear your mozzarella by hand instead of slicing, it melts more naturally.

Don’t skip the pasta water. It binds the sauce and pasta together.

Add a touch of butter at the end for extra richness.

Use a high-quality passata or canned tomato, it makes a noticeable difference.

Toasted pine nuts on top add a nice crunch if you’re feeling fancy.

Recipe Variations

Creamy Tagliatelle:
Add ¼ cup heavy cream along with the tomatoes to create a silky sauce.

Spicy Version:
Use a full ½ teaspoon of chili flakes and stir in a bit of Calabrian chili paste.

Veggie Boost:
Add sautéed zucchini, spinach, or cherry tomatoes to the sauce before adding pasta.

Low-Carb Swap:
Replace tagliatelle with spiralized zucchini or spaghetti squash. Cook them quickly and toss in sauce like you would pasta.

Herbed Mozzarella Bake:
After tossing everything together, pour into a baking dish, top with extra cheese, and broil for 2–3 minutes until bubbly.

Final Thoughts

I never planned for this recipe to become a staple in our home, it just happened. One of those spontaneous weeknight dinners that somehow captures all the things I love: it’s practical, full of flavor, and makes people happy. I love how it feels like comfort food without being overly heavy, and how flexible it is with whatever you’ve got on hand.

I’ve made this dish while chatting on the phone, helping with homework, and even during a storm when the power flickered twice, but it never disappoints. It’s forgiving, and that’s what I think great recipes should be. If you’re like me and always looking for meals that are simple but still feel special, give this a go. It’s the kind of dish you’ll make once and then tuck away in your mental recipe box forever.

And hey, if your family cleans their plates and asks for more, don’t say I didn’t warn you.

Let me know how yours turns out, and don’t be afraid to add your own twist. That’s where the magic happens.

Tagliatelle With Pancetta, Basil And Mozzarella