Tomato and Mozzarella Pasta with Fresh Basil and Pancetta番茄芝士意粉配煙肉
A classic Italian-inspired pasta dish combining ripe tomatoes, creamy fresh mozzarella, crispy pancetta, and aromatic basil. The tomatoes are gently cooked to create a light sauce, while the pancetta adds savory depth and crunch. Fresh mozzarella melts slightly into the warm pasta, creating a luxurious, fresh flavor profile perfect for warm weather.
01Ingredients
- 250g fresh pasta or spaghetti
- 150g pancetta, diced
- 500g ripe tomatoes, chopped
- 200g fresh mozzarella, torn
- 30g fresh basil leaves
- 3 cloves garlic, minced
- 2tbsp extra virgin olive oil
- 30g parmesan cheese, grated
- 1 pinch sea salt
- 1 pinch black pepper
Nutrition (per serving)845kcal
- Protein38.5g
- Carbs72g
- Fat42.5g
Fiber 3.5 gSodium 1050 mg
02Steps
- Bring a large pot of salted water to boil and cook pasta until al dente
- Meanwhile, in a large pan, cook pancetta over medium heat until crispy
- Add minced garlic to pancetta and cook for 30 seconds until fragrant
- Add chopped tomatoes to the pan with garlic and pancetta, stir gently
- Simmer tomato sauce for 5 minutes, stirring occasionally until tomatoes soften
- Season sauce with salt and black pepper to taste
- Drain cooked pasta and add to the sauce pan, toss gently to combine
- Remove pan from heat and gently fold in torn mozzarella pieces
- Divide pasta into serving bowls and drizzle with extra virgin olive oil
- Top with grated parmesan cheese and fresh basil leaves, serve immediately
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