A few summers back, I spent two weeks in a cozy Tuscan villa with a group of fellow retired teachers. Every evening, we cooked together using ingredients from the market down the road—plump tomatoes, fragrant basil, and fresh dairy from the farm nearby. But there was one dish that stood out among all the others.
It came from an old woman named Francesca who ran the local shop. She showed me how to make her grandson’s favorite pasta: tagliatelle with pancetta, basil, and mozzarella.
I scribbled her recipe down in the margins of my journal, and when I came home, I tried to recreate it. I didn’t have her copper pan or her garden basil, but I had the memory of how it made us all stop talking mid-bite. Since then, it’s become one of my favorite comfort meals—especially on quiet evenings when I want something warm, hearty, and satisfying without spending hours in the kitchen.
I’ve adapted it slightly over the years, making it more practical for weeknight cooking while still keeping the soul of her dish alive. This version is bold, full of savory flavor, and always leaves my kitchen smelling like a little trattoria.
Short Description
A rich, comforting pasta dish with crispy pancetta, sweet tomato sauce, gooey mozzarella, and fragrant basil—all tossed together in silky tagliatelle. Simple ingredients, big flavor.
Key Ingredients
- 8 oz tagliatelle or fettuccine
- ½ cup pancetta, cubed (unsmoked bacon works too!)
- 2 cloves garlic, minced
- 2 cups Italian passata or canned crushed tomatoes
- 1 tablespoon olive oil
- 4 oz fresh mozzarella, torn into bite-sized pieces
- 5–6 fresh basil leaves, torn (or 1 tsp dried basil)
- ¼ tsp red chili flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Tools Needed
- Large pot for boiling pasta
- Colander
- Large skillet
- Wooden spoon or spatula
- Cheese grater
Cooking Instructions
Step 1: Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add tagliatelle or fettuccine and cook 1 minute less than the package instructions—usually around 7–10 minutes. You want it just shy of al dente, as it’ll finish in the sauce.
Step 2: Crisp the Pancetta
In a large skillet, heat olive oil over medium heat. Add cubed pancetta and cook until the fat has mostly rendered and the pieces are golden and crisp—about 5–6 minutes. Stir occasionally so it browns evenly.
Step 3: Sauté Garlic and Chili Flakes
Add minced garlic and red chili flakes (if using) to the skillet. Sauté for 1 minute, just until fragrant. Be careful not to let the garlic brown, it should stay soft and aromatic.
Step 4: Simmer the Sauce
Stir in half the basil and pour in the passata or crushed tomatoes. Add a pinch of salt and black pepper. Let the sauce come to a gentle boil, then lower the heat and let it simmer uncovered while the pasta finishes cooking—about 5–7 minutes. It should thicken slightly.
Step 5: Combine Pasta and Sauce
Drain the pasta, but don’t rinse it. Toss it directly into the skillet with the sauce. Stir gently to coat the noodles well. Add the remaining torn basil leaves.
Step 6: Melt the Mozzarella
Tear the mozzarella into small pieces and scatter over the hot pasta in the skillet. Gently fold it in over low heat until the cheese melts just enough to become stringy and creamy about 1–2 minutes. Turn off the heat once it’s combined.
Step 7: Serve and Garnish
Immediately plate the pasta and top with a generous sprinkle of freshly grated Parmesan. Serve hot while the cheese is still gooey.
Why You’ll Love This Recipe
Savory and Comforting: The combination of pancetta and melted mozzarella turns this into a warm hug in a bowl.
Quick Weeknight Dinner: Takes about 30 minutes from start to finish—perfect for busy evenings.
No-Fuss Ingredients: Most of these are pantry staples or easy to find at any grocery store.
Customizable: Make it spicy, meatless, or cheesy—your kitchen, your rules.
Crowd-Pleaser: Great for serving guests or just spoiling yourself with a little Italian comfort.
Mistakes to Avoid & Solutions
Overcooking the Garlic: Burnt garlic turns bitter fast. Stir constantly and remove from heat quickly if it starts to brown too much.
Too Much Mozzarella at Once: Adding all the mozzarella at once can make it clump. Add in small torn pieces and stir gently.
Skipping the Pasta Water Salt: A bland pasta base will drag down the whole dish. Always salt your pasta water generously.
Draining All the Sauce: Don’t over-simmer the tomato sauce, it should be saucy enough to coat the pasta. Add a splash of reserved pasta water if it’s too thick.
Using Pre-Shredded Parmesan: Pre-grated cheese often has additives that prevent melting well. Freshly grated gives better flavor and texture.
Serving and Pairing Suggestions
Main Course Delight: Serve with a side of crusty bread or a simple green salad with balsamic vinaigrette.
Wine Pairing: A glass of Chianti or Pinot Noir complements the richness beautifully.
Family-Style Dinner: Serve in a large dish at the center of the table for an Italian-style gathering.
Garnish Options: Add a drizzle of extra virgin olive oil or sprinkle crushed red pepper for extra kick.
Storage and Reheating Tips
Refrigerate Leftovers: Store in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet over low heat with a splash of water to loosen the sauce.
Avoid Microwaving Cheese: If you must use a microwave, do so on low power and cover with a damp paper towel to prevent drying.
Freezing: This dish isn’t ideal for freezing because mozzarella can get rubbery. Best enjoyed fresh.
FAQs
1. Can I use dried basil instead of fresh?
Yes, use 1 teaspoon of dried basil. Add it earlier in the simmering stage so it softens and infuses the sauce.
2. What can I substitute for pancetta?
Unsmoked bacon, chopped into small cubes, works well. Avoid smoky or sweet-cured varieties, they can overpower the sauce.
3. Can I make this vegetarian?
Absolutely. Skip the pancetta and sauté mushrooms or zucchini instead for a hearty meat-free version.
4. What’s the difference between passata and crushed tomatoes?
Passata is smoother and gives a silkier sauce. Crushed tomatoes have more texture. Choose based on your preferred consistency.
5. How do I keep the mozzarella from clumping?
Tear it into smaller pieces and stir it in slowly over low heat. Don’t let the pan get too hot once the cheese goes in.
Tips & Tricks
Warm your bowls before serving to keep the pasta hotter longer.
Don’t rinse the pasta, it helps the sauce cling better.
Save a splash of pasta water before draining. It’s great for thinning the sauce if it gets too thick.
Tear basil by hand instead of chopping to avoid bruising and blackened edges.
Let the mozzarella rest at room temp for 10 minutes before adding, it melts faster and more evenly.
Recipe Variations
Spicy Tomato Tagliatelle
Add 1/2 teaspoon of red chili flakes instead of 1/4 and stir in a pinch of smoked paprika when adding the tomatoes.
Creamy Version
Add 1/4 cup heavy cream to the sauce during the last 2 minutes of simmering for a richer, smoother finish.
Vegetarian Mediterranean Style
Replace pancetta with sautéed eggplant cubes and chopped olives. Stir in crumbled feta instead of mozzarella.
Herb Explosion
Add chopped oregano and parsley along with the basil, and finish with lemon zest for brightness.
Mushroom Lover’s Tagliatelle
Sauté sliced cremini mushrooms with the garlic and use them instead of pancetta for an earthy twist.
Final Thoughts
This dish is a quiet kind of magic—no fancy tricks, no exotic ingredients. Just honest flavors that melt together into something comforting and full of heart. I’ve cooked it on nights when I needed to feel close to my kitchen in Tuscany, and on nights when I just wanted to whip up something simple but satisfying.
It’s the kind of meal that encourages you to slow down and savor, that brings people back to the table for seconds. You’ll find yourself wiping the plate clean with a crust of bread or twirling that last strand of tagliatelle with care.
Cooking doesn’t always need to be grand to be memorable. This recipe proves that. I hope it brings as much joy to your table as it has to mine, one forkful at a time.
Comforting Tagliatelle With Pancetta, Basil And Mozzarella
Print ThisIngredients
- 8 oz tagliatelle or fettuccine
- ½ cup pancetta, cubed (unsmoked bacon works too!)
- 2 cloves garlic, minced
- 2 cups Italian passata or canned crushed tomatoes
- 1 tablespoon olive oil
- 4 oz fresh mozzarella, torn into bite-sized pieces
- 5–6 fresh basil leaves, torn (or 1 tsp dried basil)
- ¼ tsp red chili flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
Step 1: Boil the Pasta
Cook tagliatelle in salted boiling water for 1 minute less than package time (about 7–10 minutes). Drain just before al dente.
Step 2: Crisp the Pancetta
Heat olive oil in a skillet over medium heat. Add pancetta and cook for 5–6 minutes until golden and crisp, stirring occasionally.
Step 3: Sauté Garlic and Chili
Add garlic and chili flakes (if using). Sauté for 1 minute until fragrant but not browned.
Step 4: Simmer the Sauce
Add half the basil and pour in passata or crushed tomatoes. Season with salt and pepper. Simmer uncovered for 5–7 minutes until slightly thickened.
Step 5: Combine Pasta and Sauce
Toss drained pasta into the skillet. Stir gently to coat. Add remaining basil.
Step 6: Melt the Mozzarella
Add torn mozzarella and fold gently over low heat for 1–2 minutes until melted and creamy. Turn off heat.
Step 7: Serve and Garnish
Plate immediately. Top with freshly grated Parmesan and serve hot.
