Bookmark
Whenever I want something fast but impressive, I whip up tagliatelle with pancetta basil and mozzarella. Picture long noodles tangled up in a juicy tomato basil sauce and puddles of gooey cheese. It's so homey but still feels a little fancy, turning even a plain night into something fun.
The first time we made this, it was for Sunday lunch. Now it’s our go-to after a busy day when all we want is something cozy and easy.
Luscious Ingredients
- Parmesan cheese: use parmigiano reggiano for topping and skip any pre-grated kinds
- Fresh mozzarella: search for a moist ball and avoid anything pre-shredded
- Salt and pepper: add as you go to balance everything out
- Italian passata or canned good-quality crushed tomatoes: higher quality means a tastier sauce
- Red chili flakes: these are just for a bit of gentle heat if you like things spicy
- Pancetta or unsmoked bacon diced cubes not slices: savory cubes add a little in every mouthful
- Garlic: fresh is best to get that bright kick
- Fresh basil: use shiny deep green leaves and skip any faded ones
- Olive oil: extra virgin with a fruity punch brings real depth to your sauce
- Tagliatelle or fettuccine: bronze-cut dry pasta gives the best bite
Dreamy Step-by-Step Directions
- Finish and serve:
- Turn off the heat when the mozzarella is stretchy and dreamy. Dish it up hot and shower on as much fresh parmesan as you’d like!
- Add mozzarella:
- Drop big torn chunks of mozzarella into the skillet over low heat. Fold them through gently so some gooey bits melt and some stay chunky.
- Combine pasta and sauce:
- Toss drained al dente noodles with the sauce directly in the pan. Tear in the rest of the basil and mix so every ribbon's coated.
- Simmer the sauce:
- Rip up half your basil and toss it into the pan. Pour in crushed tomatoes or passata, let it bubble energetically, then turn the heat down and let those flavors soak in.
- Bloom garlic and chili:
- Add your minced garlic with a sprinkle of chili flakes to the golden pancetta. Sauté just until you smell that sweet garlic aroma (don’t let it brown).
- Crisp the pancetta and build flavor:
- While noodles cook, warm olive oil in a big pan over medium. Toss in pancetta cubes and cook until the fat melts and everything turns crispy gold.
- Cook the pasta:
- Pop your tagliatelle into the boiling pot and set a timer for a minute less than the package says. You want it a little firm as it’ll keep cooking in the sauce.
- Get the water bubbling:
- Fill a big pot and crank up the heat until it boils hard. Load in a big pinch of salt, so your pasta tastes awesome right from the start.
Bookmark
I always prefer fresh mozzarella for its meltiness. Tearing it by hand just like my nonna did makes the whole thing feel even more comforting and brings everyone together in the kitchen.
Smart Storage Ideas
Keep your pasta leftovers in a sealed container in the fridge for up to two days. Warm it gently in a skillet with a splash of water to loosen things up. Add parmesan fresh when serving.
Swap Options
No pancetta on hand? Grab some mild bacon or toss in cubed smoked turkey for a lighter version. If basil’s missing, dried works but add it with the garlic to help it wake up. Only got canned tomatoes? Use the best you can find instead of passata.
Bookmark
Ways to Serve
Try it next to a crisp green salad with a splash of balsamic. Or serve with garlicky roasted veggies for something heartier. Makes a great side at a holiday meal with roast meats, or stand-alone star with good crusty bread to scoop up every last bit.
Cultural Backstory
This dish leans into classic Italian flavors where great ingredients do all the heavy lifting and cooking isn’t fussy. Even though you’ll see lots of local spins, bringing basil, mozzarella, and tomato together is a staple all over Italy—right from southern regions like Naples to places like Bologna.
Frequently Asked Questions About Recipes
- → Which pasta shapes work great here?
Go for tagliatelle or fettuccine. Their fat noodles scoop up thick sauce and cheese really well.
- → Is it okay to swap pancetta with bacon?
If you can’t find pancetta, cut up some chunky, unsmoked bacon and toss it in instead.
- → Any ways to keep mozzarella from turning into goo?
Tear up the mozzarella and mix it in right at the end. Gentle heat is your friend—yank it off the hob once it just starts melting and stretching.
- → Should I grab fresh or dried basil?
Fresh basil smells and tastes punchier, but dried works if you’re desperate. Tearing up fresh leaves really takes it up a notch.
- → Got any good sides for it?
Try some crunchy bread, a leafy salad, or roast veggies. Those go awesome with the flavors in this bowl.