Tomato, marjoram, crispy pancetta and buffalo mozzarella fettuccine

Here’s another pasta recipe… there seem to be a few lately, but it’s partly because these recipes are so quick, easy and tasty.

This is one I just tried out from the November Taste magazine and think it’s deinitely a recipe I’ll make again.  I did substitute quite a few ingredients for what I had on hand: I used dried marjoram instead of fresh, a can of chopped tomatoes instead of passata and bocconcini instead of mozarella.  It was still delicious!

 

Tomato, marjoram, crispy pancetta and buffalo mozzarella fettuccine

 

Tomato, marjoram, crispy pancetta and buffalo mozzarella fettuccine

 

Ingredients

350g fettuccine

1 Tbsp olive oil

8 slices pancetta

1 onion, chopped

2 cloves garlic, minced

1 1/2 Tbsp fresh marjoram leaves

2 C tomato passata

2 tsp caster sugar

sea salt

110g buffalo mozzarella

handful basil leaves, torn if large

 

Method

Bring a large saucepan of salted water to boil.  Cook pasta according to packet instructions and drain.

Heat olive oil in a frying pan over medium-high heat.  Fry pancetta for 2-3 minutes on each side until crispy.

Remove pancetta from pan and drain well on paper towels.  When cool, break pancetta into shards.

Add onion to pan, cook for 2 minutes.  Add garlic and marjoram and cook for a further 2 minutes.  Add passata and sugar and simmer gently for 5 minutes.  Season with sea salt and pepper.

Add pasta to sauce and stir to coat well.  Remove from heat.  Place coated pasta in serving dish.

Tear the mozzarella into bite-sized pieces and scatter over the pasta.  Scatter over basil leaves then crumble over crispy pancetta.  Serve and let everyone tuck in.

 

Tomato, marjoram, crispy pancetta and buffalo mozzarella fettuccine

 

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