Fusilli alla Napoletana

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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