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This Italian Tagliatelle with Pancetta, Basil and Mozzarella in a simple tomato sauce is a quick and delicious dish that will save you on a busy weeknight! Serve this pasta dish with our delicious Tuscan Panzanella Salad.
If you are after a creamy pancetta pasta, take a look at our Creamy Pasta with Pancetta and Peas.
One can never have too many simple pasta recipes, right?
This truly amazing dish takes a whole 20 minutes to make! The sauce is flavourful yet simple. Anyone can master it in no time. Crispy pancetta, fresh basil and creamy mozzarella in a rich sauce. What’s not to love!
If you want to know a bit more about what makes the best sauce, take a look at my recipe for Tomato Basil Spaghetti Sauce, where I go into more details.
I learned how to make this little number while watching a friend cook it in front of me in Italy.
Italian cooking philosophy is quality of the ingredients over the complexity of the cooking process. This tagliatelle recipe demonstrates it so well. Just a few beautiful ingredients produce stellar results and a lovely creamy sauce!
What is tagliatelle?
If you are wondering what sort of pasta tagliatelle is, you’d be happy to know it’s the same pasta you might know by the name fettuccine. The two different names come from two different regions of Italy but are virtually the same thing.
Tagliatelle pasta comes bundled in little nests while fettuccine is straight. They certainly can be used in each other’s place in recipes. Here is an example of a creamy tagliatelle pasta recipe which happens to be one of my favourites.
Tagliatelle is a traditional pasta shape that has been enjoyed for generations. It’s notable for long, flat pasta ribbons. It’s particularly good for robust, thick, meaty sauces, like a hearty ragu, or a tomato rich creamy sauce like this one.
Recipe Tips and Notes
- Don’t get hung up on the fact that I am using pancetta if you can’t find it. Use thickly cut decent quality bacon instead.
- Look for pasta produced in Italy or the brand that says 100% durum semolina or 100% durum wheat. That will make a world of difference. And definitely cook in a large pot of salted water. Pasta needs a bit of space, and unsalted water gives you tasteless pasta.
- Use real This is an affiliate link.Parmesan cheese which you have to grate yourself, or grana padano. It costs a bit more but you get good value for your money because the flavour of freshly grated cheese is incredible. And you will need much less to be satisfied.
- Mix your pasta and sauce as soon as it’s cooked. Drained pasta in Italy is ALWAYS served mixed with a sauce rather than being scooped on top of plain pasta at the table. Something magical happens when you combine hot pasta with hot sauce as the flavour coats the pasta and gets absorbed by it, so don’t wait until it’s at the table. Do it the Italian way!
- Do not overcook pasta. I know every recipe says it but non-Italians have the tendency to horribly overcook their pasta. You should cook pasta al dente. So when you bite into it, it should not taste like noodles from your grandma’s Chicken Noodle Soup but have a bit of firmness to it.
- Add the fresh mozzarella bits into the hot pasta mixed with the sauce and stir. It will begin to melt immediately creating creamy and cheesy ribbons. You will know the cheese is partially incorporated into the sauce once it changes colour from bright red to more orange.
- Finally, it deserves mentioning that Italian food has a bad reputation for being big on calories. Truth is, it’s only the case for Italian cuisine outside of Italy. This recipe only uses 100 g/ 1/2 cup of pancetta and 125 g/ 1/2 cup of mozzarella for the ENTIRE recipe that can feed 4 people!! Not too bad at all!
Serving suggestions
Sprinkle over some freshly grated Parmesan cheese when you serve. Not only does it add flavour, but the extra saltiness from the cheese enhances the flavour of the dish.
For a quick midweek meal all this pasta dish needs is a side salad like my Caprese Salad , and maybe some focaccia. If you do serve good quality bread, don’t forget to add some olive oil and balsamic vinegar for dipping. Garlic bread will be amazing too!
For the nights when you have spare time and feel more ambitious, add my Bruschetta recipe to start your dinner and roasted Parmesan broccoli to serve on the side.
Storage and leftovers
Even if you manage to make perfect al dente pasta for your dinner table, it’s unlikely to stay quite so nice when refrigerated. Leftover pasta has the tendency to go a little mushy. Frozen pasta can get even worse, so I never recommend freezing.
This particular pasta recipe doesn’t keep well because fresh mozzarella stirred into the sauce will harden once cooled and will change the texture. That is why I only used 1/2 lb of pasta to avoid leftovers!
Despite all of this, if you do end up with extra pasta, cover it up and keep it in the fridge for up to 3 days. Microwave leftovers, or reheat on the stovetop with a splash of water to refresh. We don’t waste food at our house!
More Simple Pasta Recipes
- Quick Roasted Cherry Tomato and Basil Pasta
- Sun-dried Tomato Pasta with Chicken
- Pasta with Smoked Salmon
- Tomato and Mascarpone Pasta Sauce
- Pasta e Piselli
Tagliatelle with Pancetta, Basil and Mozzarella
Ingredients
- 250g/8 oz tagliatelle or fettuccine
- 1 tbsp This is an affiliate link.olive oil
- 5-6 leaves fresh basil , or 1 tsp dried basil
- 2 cloves garlic, minced
- 100g/1/2 cup pancetta, cubed (or unsmoked bacon, cubed not sliced)
- 1/4 tsp red chilli flakes, optional
- 500ml/2 cups Italian Passata, or canned crushed tomatoes
- salt and pepper to taste
- 125g/4 oz fresh mozzarella
- Parmesan cheese for serving
Instructions
- Set a large pot filled with water and bring it to a boil. When it boils put a good pinch of salt and pasta, cook 1 minute less than your package suggests, it can vary between 7-10 minutes. Remember when you combine it with sauce it will continue cooking.
- While you pasta is cooking, heat 1 tbsp. of olive oil in a large pan over medium heat and cook your pancetta until there is virtually no visible fat, add garlic and a pinch of chilli flakes if using and cook for 1 minute, then add half of your basil and tomatoes, bring to a boil, then turn the heat down and let it simmer until pasta is cooked.
- When your pasta is cooked al dente and drain it. Put your pasta into the sauce along with the remaining basil leaves. I don't slice basil leaves, I just tear them as I like bigger pieces.
- Then simply tear your fresh mozzarella ball with your hands directly into the pan with pasta.
- Gently stir fresh mozzarella into your pasta over low heat until the cheese starts to melt. Take off the heat as soon as mozzarella melts and turns stringy, it will only take a couple of minutes. (It's okay to have a few unmelted pieces here and there.)
- Serve immediately topped with a bit of freshly grated Parmesan.
Notes
- Thickly cut, decent quality bacon can be used in place of pancetta.
- Not all pasta is the same! Look for pasta made in Italy or using 100% durum semolina or 100% durum wheat. And always cook in a large pot of salted water. Pasta shouldn’t be crowded in the pot to allow it to cook properly, and salting the water is essential for adding flavour to the pasta.
- I never use freeze dried Parmesan cheese! Buying a block to grate yourself will cost more, but you get better value than many expect because it has more flavour, meaning you use less. Grana padano can be cheaper than Parmesan but works just as well.
- Pasta in Italy is always served mixed into the sauce, rather than brought to the table separately. When hot pasta is combined with hot sauce, the flavour coats the pasta perfectly and also gets absorbed. Much, much better!
- Cook the pasta al dente, which means it still has a little bit of chew to it. It should never be soggy. Using Italian or durum pasta, as mentioned above, makes this much easier to achieve.
- Add the fresh mozzarella to the hot pasta and sauce and give it a stir. It will begin to melt right away, creating lovely ribbons. You will know that it is fully incorporated once the sauce changes colour from bright red to orange.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My partner and I planned a Pasta & Wine evening, and I stumbled upon this recipe and wow, it was an instant hit! Even my partner couldn’t stop talking about how amazing it tasted. We have officially decided this one’s a new family recipe , it’s that good. Definitely a keeper!
I am always happy to hear such enthusiastic feedback, Ronel. Thank you for your comment!
So easy to make and all ingredients available at my local supermarket. Absolutely delicious and it took no time at all.
Simple and perfect! Made it twice and my daughter kicked the bowl! Did Buffalo mozz instead of regular and made the sauce creamier . Thank yiu!
My pleasure, Ross! It’s one of our standard weeknight dinners. Never disappoints!
Can I use a saucepan instead of a large skillet?
It has to be quite large, Connie, so if you have a large saucepan then yes.
Could not find cubed, only sliced pancetta. Also can I use red pepper flakes instead of chili flakes?
Not a problem, Connie, you can still use sliced pancetta, just dice it before frying. You can also replace chilli flakes but it will remove the heat from the dish.
This has become my go-to quick fix meal. I make it at least twice a month! It is delicious!! Thank you for the great recipe!!!!
You are welcome! So happy you are enjoying it!
This is seriously the best dish I’ve ever made. Thank you so much. So simple, so much flavor.
I am still amazed how some simple ingredients produce such great flavours, so glad you loved it, Tommy!
Just made it, really nice dish and really easy to make! Love it!
SO great to hear, Cassie! It is a regular in our house, we all love it!
I just made this for supper and it was delicious!!! Thank you for the great recipe! I’ll definitely be making this often!
Lovely!Thank you for sharing!
Coming from an Italian background, I have a recipe similar to this one. i do not use the mozzarella cheese. i am going to try this recipe with the mozzarella cheese. Thanks.
Joann, mozzarella was definitely a bit of an improv on my part but no regrets whatsoever! 🙂
Where do I get that pasta?
Linda, I am not sure where you live but bigger supermarkets should carry tagliatelle. If not, you can substitute it with fettuccine.
I’m really excited to make this tonight! Quick question – will it make any difference to the consistency or turnout if I try to add veggies?
I wouldn’t think so but depending on how much you add you might want to double the sauce. Let me know how it goes :-).
I made this for dinner last night and it was an absolute hit; simple and delicious.
Awesome Kim, thank you for sharing! 🙂
Looks amazing! You gave wonderful tips! I can say amen to those as we hosted a Italian student from Ferrara this year and we learned all about cooking pasta al dente. In fact I just put him in charge on pasta night even those his cooking skills were limited! His parents sent us several care packages filled with parm and pasta, tagliatelle being one of the pastas. More wonderful than the food was the sharing of his Italian culture with us and our sharing the love of Jesus with him. May The Lord bless you and your ministry abroad.
Thanks Adrienne. 🙂 Tagliatelle is by far my favourite pasta.
I made this for dinner last night. Oh my, it was so delicious! It was beautiful, simple, easy, and so fast to make! I am in love with this dish! This is going to be my lunch for today :). And the fresh mozzarella is a must! Thank you for this wonderful recipe!
Oksana, thank you for sharing this with me! Your comment totally made my day. 🙂 I am so glad you enjoyed the recipe.
Julia I not only like your recipe and your cheese grater…but you are beautiful inside and out!
What a blessed life and family you have….
Diana~
Thank you Diana, what a sweet thing to say! The cheese grater was a present from a dear friend. 🙂 I love it.
Love the grater box!
Julia, what a gorgeous dish! That tomato sauce coating the pasta looks so beautifully red! And I love that photo of the fresh Parmesan cheese brick – it looks like it’s of such high quality! Very European! 🙂
I’ve become a bit of a Parmesan purist after visiting Parma a few times and eating the real deal it’s hard to go back to the sawdust they sell at the store. 🙂