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  • Prep
    15 min
  • Total
    20 min
  • Servings

Mozzarina di Bufala and Pancetta Spaghetti


  • 400 g spaghetti or linguine
  • 2 tbsp (30 ml) olive oil
  • 150 g diced pancetta (or bacon)
  • 2 garlic cloves, finely chopped
  • 1/4 cup (60 ml) capers
  • 200 g (2 containers of 100 g) Saputo Mozzarina di Bufala cheese, sliced
  • Salt and pepper, to taste
  • Saputo Parmesan cheese Petals
  • Fresh basil


  1. Cook pasta in salted boiling water until al dente, according to instructions on package.
  2. Meanwhile, heat the olive oil over medium heat in a nonstick pan. Cook the diced pancetta for 4 to 5 minutes then add the garlic. Continue cooking until pancetta is crisp. 
  3. Add the capers and heat through.
  4. Drain the pasta, but make sure to retain some of the cooking water. Add the pasta and slices of Mozzarina di Bufala cheese into the pan and toss gently.
  5. Add cooking water as needed. Salt and pepper to taste. Garnish with basil and Parmesan Petals.