Tagliatelle With Pancetta, Basil And Mozzarella
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.
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
Instructions
- Step 1: Boil tagliatelle in salted water until just under al dente. Reserve ¼ cup pasta water before draining.
- Step 2: Cook pancetta in olive oil over medium heat for 4–6 minutes until golden and crisp.
- Step 3: Add minced garlic and chili flakes; sauté for 1 minute until fragrant.
- Step 4: Stir in half the basil and passata. Season and simmer 5 minutes.
- Step 5: Toss drained pasta into the sauce, adding pasta water as needed to loosen.
- Step 6: Add torn mozzarella and stir until slightly melted. Mix in remaining basil.
- Step 7: Serve hot with Parmesan, black pepper, salad, or crusty bread.