Creamy Tagliatelle with Pancetta, Basil and Mozzarella

5 from 20 votes

Pasta with tomato basil sauce and fresh mozzarella.

Prep Time5

Cook Time15

Total Time20

Course: Main

Cuisine: Italian

Keyword: pancetta pasta, tomato basil pasta

Servings:

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.

Thickly cut, decent quality bacon can be used in place of pancetta.
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.
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 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.