This Italian Tagliatelle with Pancetta, Basil, and Mozzarella is a quick, tasty weeknight winner. The tagliatelle soaks up a bright tomato sauce, crispy pancetta adds salty crunch, fresh basil brings a herb lift, and pockets of melted mozzarella make every bite gooey and comforting. It’s simple but feels special like a small Italian celebration at home.
If you enjoy easy pasta dinners that use a few good ingredients, check out these pantry-friendly pasta ideas for more quick inspiration.
Why You’ll Love This Recipe
- Ready in about 25–30 minutes for a fast weeknight meal
- Uses simple, fresh ingredients that taste restaurant-good
- Perfect for feeding a hungry family or meal-sharing with friends
- Comforting, cheesy texture with bright basil freshness
Ingredients
- 400g tagliatelle
- 150g pancetta, diced
- 2 cups fresh basil leaves
- 200g mozzarella, diced
- 2 cups tomato sauce
- Salt and pepper to taste
- Olive oil, extra-virgin
Step-by-Step Instructions of Italian Tagliatelle with Pancetta, Basil, and Mozzarella
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to package directions.
- Heat a large skillet over medium heat and add a splash of olive oil.
- Sauté the diced pancetta until it is crisp and golden, about 5–7 minutes. Drain excess fat if there’s too much.
- Add the tomato sauce to the skillet with the pancetta and simmer for 3–4 minutes to warm and meld flavors. Season with salt and pepper.
- Reserve 1/2 cup of the pasta cooking water, then drain the tagliatelle.
- Toss the hot tagliatelle into the skillet with the sauce, adding a little reserved pasta water to loosen the sauce and help it cling.
- Stir in most of the basil leaves, saving a few for garnish, and gently fold in the diced mozzarella so it starts to melt into pockets.
- Plate the pasta, top with remaining basil, and add an extra drizzle of olive oil and a crack of black pepper. Serve right away.
Tips for Success
- Don’t overcook the pasta al dente holds up best with the sauce.
- Crisp the pancetta well for contrast; render most fat but keep some for flavor.
- Use fresh mozzarella and add it at the end so it melts into soft, creamy bites.
Substitutions & Variations of Italian Tagliatelle with Pancetta, Basil, and Mozzarella
- To Make It Vegan/Gluten-Free: Use gluten-free tagliatelle and swap pancetta for smoked mushrooms or tempeh bacon; replace mozzarella with vegan mozzarella. Use a rich tomato sauce or a cashew cream for extra silkiness.
- Variations: Stir in a spoonful of pesto for herbal depth, add chili flakes for heat, or toss in wilted spinach for extra greens. Swap tagliatelle for pappardelle or fettuccine if you prefer wider noodles.
Storage Instructions of Italian Tagliatelle with Pancetta, Basil, and Mozzarella
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce.
- Freezer: Not ideal with fresh mozzarella freezing changes texture. If needed, freeze without mozzarella for up to 2 months and add fresh cheese when reheating.
- Make-Ahead: Cook the sauce and pancetta a day ahead, keep refrigerated, then heat and toss with freshly cooked pasta and mozzarella at mealtime.
Frequently Asked Questions (FAQ) of Italian Tagliatelle with Pancetta, Basil, and Mozzarella
- Can I use bacon instead of pancetta? Yes smoked bacon works, but it’s stronger and smokier than pancetta. Crisp it and drain excess fat.
- How do I keep the basil green and fresh? Add most of the basil at the end of cooking and avoid high heat to prevent wilting and browning.
- Can I bake this as a pasta bake? Yes combine the cooked pasta with sauce and mozzarella, transfer to a baking dish, top with more cheese, and bake at 200°C (400°F) until bubbly and golden.
Final thoughts
Italian Tagliatelle with Pancetta, Basil, and Mozzarella is a simple, satisfying dish that’s great for busy nights or easy weekend dinners. The mix of crisp pancetta, sweet tomato sauce, fresh basil, and melty mozzarella makes it a crowd-pleaser every time. Give it a try, then come back and leave a comment and a star rating to let others know how it turned out I’d love to hear your tweaks and favorites.
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Italian Tagliatelle with Pancetta, Basil, and Mozzarella
A quick and comforting Italian pasta dish with tagliatelle, crispy pancetta, fresh basil, and melted mozzarella.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 400g tagliatelle
- 150g pancetta, diced
- 2 cups fresh basil leaves
- 200g mozzarella, diced
- 2 cups tomato sauce
- Salt and pepper to taste
- Olive oil, extra-virgin
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to package directions.
- Heat a large skillet over medium heat and add a splash of olive oil.
- Sauté the diced pancetta until it is crisp and golden, about 5–7 minutes. Drain excess fat if there’s too much.
- Add the tomato sauce to the skillet with the pancetta and simmer for 3–4 minutes to warm and meld flavors. Season with salt and pepper.
- Reserve 1/2 cup of the pasta cooking water, then drain the tagliatelle.
- Toss the hot tagliatelle into the skillet with the sauce, adding a little reserved pasta water to loosen the sauce and help it cling.
- Stir in most of the basil leaves, saving a few for garnish, and gently fold in the diced mozzarella so it starts to melt into pockets.
- Plate the pasta, top with remaining basil, and add an extra drizzle of olive oil and a crack of black pepper. Serve right away.
Notes
Tips for success include not overcooking the pasta, ensuring the pancetta is crisp, and using fresh mozzarella added at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian