Tagliatelle with Pancetta, Basil and Mozzarella
by
"Oh well to the task at hand, I am presenting you Tagliatelle with Pancetta, Basil and Mozzarella in Tomato Sauce we ate last night. A truly amazing dish that takes a whole 20 minutes to make! "
Ingredients: (Serves 4-5)
- Tagliatelle (or any other pasta)- 500 gr
- Olive oil- 1 tbsp.
- Basil, sliced- a bunch
- Garlic, minced- 2 cloves
- Pancetta, cubed (or any other unsmoked bacon, cubed not sliced)-100 gr/ 1/2 cup
- Red Chilli flakes (optional)- a little pinch
- Italian Passata, smooth, thick sieved tomatoes (feel free to use crushed tomatoes)-500 gr/2 cups
- Salt and pepper to taste
- Fresh Mozzarella ball- 125 gr
- Parmesan cheese for serving
Method:
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, drain it while reserving a cup of water you cooked your pasta in. 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.
I have to confess that mozzarella addition is my own twist to this recipe but it turns out so wonderfully gooey. Pure comfort food!
Gently stir fresh mozzarella into your pasta over low heat, add a splash of reserved water if your sauce is getting a bit dry. Take off the heat as soon as mozzarella melts and turns stringy, it will only take a couple of minutes. Serve immediately topped with a bit of freshly grated Parmesan.
When your pasta is cooked al dente, drain it while reserving a cup of water you cooked your pasta in. 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.
I have to confess that mozzarella addition is my own twist to this recipe but it turns out so wonderfully gooey. Pure comfort food!
Gently stir fresh mozzarella into your pasta over low heat, add a splash of reserved water if your sauce is getting a bit dry. Take off the heat as soon as mozzarella melts and turns stringy, it will only take a couple of minutes. Serve immediately topped with a bit of freshly grated Parmesan.
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