• 1 lbs Bunalun Tagliatelle or fettuccine pasta
  • 1 tbsp olive oil
  • 5-6 leaves fresh basil or 1 tsp dried basil
  • 2 cloves garlic minced
  • 1/2 cup pancetta cubed
  • ¼ tsp red chilli flakes
  • 2 cups Bunalun Passata or canned crushed tomatoes
  • salt and pepper to taste
  • 4 oz fresh mozzarella
  • Parmesan cheese to top




  1. Boil water in a large pot and add a pinch of salt. Cook pasta for 1 minute less than packaging instructions, as this will continue cooking when you add the sauce.
  2. While you pasta is cooking, heat olive oil in a large pan over medium heat. Cook pancetta until there is no visible fat and add garlic. Chili flakes are optional. After 1 minute, add half of your basil and tomatoes and bring to a boil. Turn down the heat and let simmer.
  3. 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.
  4. Add mozzarella into the pan with pasta.
  5. Gently stir fresh mozzarella into your pasta over low heat, and add a splash of reserved pasta water if your sauce is starting to look dry. Turn off the heat as soon as mozzarella melts and turns stringy.
  6. Serve immediately topped with a bit of freshly grated Parmesan.