Tagliatelle with Pancetta, Basil and Mozzarella
Pasta with tomato basil saul and fresh mozzarella.
Ingredients
- 250g/8 oz tagliatelle or fettuccine
- 1 tbsp 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)
- ¼ 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.
Nutrition
Calories: 519kcalCarbohydrates: 57gProtein: 21gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 94mgSodium: 703mgPotassium: 785mgFiber: 5gSugar: 8gVitamin A: 967IUVitamin C: 14mgCalcium: 208mgIron: 4mg
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