Tagliatelle Pancetta Basil Mozzarella (Printable Recipe)
Smooth tagliatelle in a tangy tomato sauce, crispy pancetta, basil, and melty mozzarella on top.
# Ingredients You'll Need:
→ Dairy with Pasta
01 -
Freshly grated Parmesan, for topping
02 -
125 g mozzarella, fresh
03 -
250 g fettuccine or tagliatelle
→ Aromatics and Meat
04 -
2 garlic cloves, chopped up
05 -
100 g pancetta or plain bacon, cut into cubes
→ Seasonings and Sauce
06 -
A good pinch of salt and black pepper
07 -
0.25 teaspoon chilli flakes, if you like it spicy
08 -
5 to 6 basil leaves (extra for garnish) or 1 teaspoon of dry basil
09 -
500 ml tomato passata or canned tomatoes, crushed
10 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Spoon everything onto plates while it's nice and hot, sprinkle on Parmesan, and enjoy right away.
02 -
Break mozzarella into small bits, toss them into the pan with your pasta, and gently stir on low until the cheese just starts melting and gets stringy.
03 -
Once pasta's drained but still has a little bite, slide it into your tomato pan, toss around until coated, and rip up any leftover basil to throw in.
04 -
Pile in about half your basil leaves and your tomatoes (passata or crushed). Let it bubble up lightly, then turn the heat down while your pasta finishes.
05 -
Drop in minced garlic and toss in chilli flakes if using. Stir for a minute until you can really smell everything.
06 -
While pasta's on the go, put olive oil in a big pan over medium, add pancetta, and cook until it's golden and some fat's melted.
07 -
Fill a large pot with salted water and set it to boil. Chuck in the pasta and cook until it's almost but not fully done—just a little less than what the pack says for al dente.
# Extra Tips:
01 -
Tear your mozzarella and basil instead of slicing; it just makes everything feel homemade and spreads the flavor more evenly.