Description
A delightful Italian dish combining tagliatelle with pancetta, fresh basil, and melty mozzarella for a satisfying meal.
Ingredients
Scale
- 250g tagliatelle or fettuccine
- 1 tbsp olive oil
- 5–6 leaves fresh basil (or 1 tsp dried basil)
- 2 cloves garlic, minced
- 100g pancetta, cubed (or unsmoked bacon, cubed)
- 1/4 tsp red chili flakes (optional)
- 500ml Italian Passata or canned crushed tomatoes
- Salt and pepper to taste
- 125g fresh mozzarella
- Parmesan cheese for serving
Instructions
- Boil the pasta in salted water for about one minute less than package instructions.
- In a large pan, heat olive oil and cook pancetta until crispy, about 5-7 minutes. Add garlic and chili flakes, sauté for one minute.
- Add half of the basil and the Passata or crushed tomatoes. Bring to a gentle boil and simmer for 5-7 minutes.
- Reserve a cup of pasta water, drain the pasta, and combine with sauce. Add mozzarella and stir over low heat until melted. Serve immediately with remaining basil and Parmesan.
Notes
For a vegetarian version, consider substituting pancetta with mushrooms or a mix of vegetables. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg
Keywords: Tagliatelle, Pancetta, Basil, Mozzarella, Italian Pasta, Quick Dinner