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Tagliatelle tossed with pancetta, basil, and creamy mozzarella is pure comfort in a bowl. This recipe comes together quickly yet feels entirely special with melty cheese and aromatic fresh basil. It is the kind of dish I crave when I want dinner to feel a little bit Italian and totally cozy.
Every time I make this my kitchen fills with the scent of basil and garlic. I first threw it together on a rainy weeknight and the gooey mozzarella always takes it over the top for me.
Ingredients
- Tagliatelle or fettuccine: Choose a noodle that holds onto sauce for the best texture. Go for bronze-cut or quality dried Italian pasta if possible
- Olive oil: Provides a silkiness and helps crisp the pancetta. Extra virgin is worth it for a fresh taste
- Fresh basil or dried basil: Fresh gives the brightest herbal punch. If you are using dried basil look for high aroma and bright green color
- Garlic: Brings warmth and a savory backbone. Use fresh cloves and mince for the fullest flavor
- Pancetta or unsmoked bacon: Seek out pancetta in cubes. High-quality bacon can stand in if you cannot find pancetta
- Red chili flakes: Optional but recommended for a tiny kick. Choose flakes that are bright red and still fragrant
- Italian passata or canned crushed tomatoes: These create the base of the sauce. Passata gives smoothness. If using canned tomatoes go for San Marzano style if available
- Salt and pepper: Only add salt after tasting the pancetta and sauce. Freshly ground black pepper gives the best lift
- Fresh mozzarella: Tear by hand for rustic pieces. Choose a ball packed in brine for maximum creaminess
- Parmesan cheese: Use freshly grated for the nuttiest, most savory flavor. The best is a good Parmigiano Reggiano
Instructions
- Prepare the Pasta:
- Bring a large pot of water to a rolling boil before adding a generous pinch of salt. Drop in your tagliatelle or fettuccine and stir to prevent clumping. Cook the pasta for about a minute less than the package directs as it will finish cooking in the sauce
- Brown the Pancetta:
- As the pasta cooks heat olive oil in a large skillet over medium. Add the cubed pancetta and let it sizzle gently. Stir often until the fat has rendered and the cubes are golden and almost crisp. This usually takes four to five minutes
- Build the Aromatics:
- Add minced garlic to the browned pancetta and sprinkle in a pinch of chili flakes if using. Keep the heat moderate to avoid burning. Stir for about one minute until the garlic is just golden and fragrant
- Simmer the Sauce:
- Pour in half your basil and all of the passata or canned tomatoes. Let the mixture come to a gentle boil then reduce to a steady simmer. The sauce should slightly thicken as it cooks while the pasta finishes
- Combine the Pasta and Sauce:
- Once the pasta is al dente drain it and immediately add to the pan with the sauce. Toss with the rest of the torn basil. The pasta will finish cooking and absorb extra flavor at this step
- Add the Mozzarella:
- Using your hands tear fresh mozzarella into bite-sized chunks and drop them straight onto the hot pasta and sauce. Gently stir everything over low heat until the mozzarella is stringy and just melting. This only takes a minute or two
- Serve and Finish:
- Take the pan off the heat as soon as some mozzarella is melty and some remains slightly unmelted. Spoon immediately into bowls and top with plenty of parmesan
I always think the magic is in the mozzarella. Tearing it by hand instead of slicing gives you those wonderful gooey bits throughout. Watching my kids twirl their noodles and chase the cheese is my favorite part of serving this dish.
Storage Tips
If you have leftovers store them in an airtight container in the fridge for up to two days. Pasta and sauce might firm up but a splash of water when reheating gets everything silky again. I find reheating in a pan over low heat works better than microwaving to keep the mozzarella soft instead of rubbery.
Ingredient Substitutions
No pancetta Use a good unsmoked bacon cut into cubes. Smoked bacon gives a different flavor but will still work. Dried basil can stand in for fresh in a pinch. Use about a teaspoon and add with the sauce so it has time to bloom. Fresh buffalo mozzarella is my ultimate favorite but you can substitute a mild cow’s milk mozzarella as well.
Serving Suggestions
This dish shines as a main but pairs beautifully with a peppery arugula salad and a glass of Chianti. For a heartier meal add a side of crusty Italian bread to mop up any extra sauce. Sometimes I add roasted vegetables on the side for a comforting weekend supper.
Cultural and Historical Context
Tagliatelle is a classic egg pasta from northern Italy. In Italian kitchens tossing pasta with pancetta and tomato sauce is a beloved approach for everyday family meals. Melting mozzarella into the sauce makes this version especially rich and satisfying like a cross between pasta alla amatriciana and a margherita pizza.
Seasonal Adaptations
Swap in summer tomatoes for passata when in season. Add cooked peas or asparagus tips in spring for a fresh sweet bite. In the winter increase the chili flakes for a little more heat and serve with a warm roasted vegetable medley.
Success Stories
This recipe is my go to for casual dinner parties because it comes together quickly yet always gets rave reviews. Friends ask for the secret when they encounter bites of stringy mozzarella and that unmistakable fresh basil aroma. My family loves it most on a chilly evening with candlelight and laughter at the table.
Freezer Meal Conversion
While best fresh you can freeze leftover portions. Cool completely before storing. Thaw in the refrigerator and gently reheat over low heat. I recommend adding a little extra passata to loosen the sauce as the pasta absorbs it more as it sits.
This bowl of pasta is always a hit at my table. Make it once and you’ll never look at mozzarella the same way again.
Recipe FAQs
- → What type of pasta can I use instead of tagliatelle?
Fettuccine or pappardelle are great alternatives, offering similar texture and width to tagliatelle.
- → Can I substitute pancetta with another ingredient?
Unsmoked bacon can be used in place of pancetta, maintaining a comparable flavor and texture.
- → How should the mozzarella be added?
Tear mozzarella by hand and stir into the warm pasta just before serving so it softens and melts slightly.
- → Is it essential to use fresh basil?
Fresh basil offers the best flavor, but dried basil works if fresh isn't available. Adjust to taste accordingly.
- → What is the best way to serve this pasta?
Top with freshly grated Parmesan and extra basil for added aroma and finish with a drizzle of olive oil if desired.