Name: Fusilli alla Napoletana
Yield: Serves 2
Ingredients: 2 tablespoons chopped fresh parsley; 2 tablespoons (or more to taste) freshly grated Parmesan cheese; ¼ pound fresh mozzarella cheese, cut into ½-inch cubes; 6 ounces fusilli; freshly ground pepper; 1½ cups Tomato Sauce; 2 cloves garlic, finely minced; Salt; 1 rib celery, cut into ¼-inch cubes; 2 medium carrots, cut into ¼-inch cubes; 1 medium onion, cut into ¼-inch cubes; 4 tablespoons olive oil; ¼ pound pancetta, sliced ¼ inch thick and cut into ½-inch-wide strips

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This pasta is a surprise. The little cubes of mozzarella melt in the sauce and form strings like telephone cords (al telefono). It’s not only tasty but also fun to eat.

Ingredients

¼ pound pancetta, sliced ¼ inch thick and cut into ½-inch-wide strips
4 tablespoons

Pasta

Method

Sauté the pancetta in 1 tablespoon olive oil until most of the fat is rendered and the pancetta is cooked through but not browned. Remove the pancetta with a slotted spoon and discard the fat.

Add the remaining olive oil to the skillet and heat over medium heat. Add the onion, carrots, and c

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