Ingredients
Scale
- 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