Makes 2 servings. Difficulty
6 ounces gf fettuccine 1 Tablespoon garlic oil 6 thin slices of pancetta, diced 1/4 cup dry white wine 4 ounces fresh mozzarella 1 Tablespoon fresh basil, chopped Salt and freshly ground black pepper to taste 2 Tablespoons parmigiano-regianno cheese.
Prepare pasta according to package directions. Drain. Place in a large bowl and set aside.
In a large skillet, heat garlic oil over medium-high heat. Add pancetta and cook until browned, about 3-4 minutes. Add the wine to deglaze the pan, scraping up all the browned bits on the bottom of the pan. Simmer until the wine is reduced by half. Transfer pan contents to the pasta bowl. Toss to coat the pasta. Add the fresh mozzarella and basil. Toss. Adjust seasonings to taste with salt and freshly ground black pepper. Sprinkle with freshly grated parmigiano-regianno cheese. Serve immediately.
We used Tinkyada’s spaghetti in this recipe. To order this product please click the link below in the Recommended Tools section.