Tagliatelle Pancetta Basil Mozzarella (Print Version)
Classic tagliatelle with pancetta, basil, and mozzarella creates a savory and satisfying Italian-inspired pasta dish.
# Ingredients:
→ Pasta
01 -
8 oz tagliatelle or fettuccine
→ Dairy
02 -
4 oz fresh mozzarella
03 -
Parmesan cheese, freshly grated, for serving
→ Meat
04 -
1/2 cup pancetta, cubed (or unsmoked bacon, cubed, not sliced)
→ Produce
05 -
5 to 6 leaves fresh basil, torn (or 1 teaspoon dried basil)
06 -
2 cloves garlic, minced
→ Pantry
07 -
1 tablespoon olive oil
08 -
2 cups Italian passata or canned crushed tomatoes
09 -
1/4 teaspoon red chili flakes (optional)
10 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Bring a large pot of water to a boil. Add a generous pinch of salt, then add the tagliatelle or fettuccine. Cook for 1 minute less than package instructions, typically 7 to 10 minutes, until just shy of al dente.
02 -
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until most of the fat renders. Stir in the minced garlic and, if using, chili flakes. Sauté for 1 minute until fragrant.
03 -
Add half the basil and pour in the passata or crushed tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce heat, and simmer while the pasta finishes cooking.
04 -
Drain pasta when al dente and transfer directly into the skillet with the sauce. Add the remaining torn basil leaves.
05 -
Tear the fresh mozzarella into pieces and add directly to the pan. Gently stir over low heat until the cheese is just melted and lightly stringy, 1 to 2 minutes. Remove from heat once the texture is creamy.
06 -
Plate immediately and garnish with freshly grated Parmesan cheese.
# Notes:
01 -
Tearing fresh mozzarella by hand gives a rustic texture and allows the cheese to melt irregularly, enhancing the dish’s creaminess.