Description
8 oz pasta (fettuccine, linguine, or your choice)
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
1 ball of burrata cheese
2 tablespoons fresh basil, chopped
Zest and juice of 1 lemon
Directions:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and oregano, sautéing for 1-2 minutes until fragrant.
Pour in the heavy cream, Parmesan cheese, salt, and black pepper. Simmer for 3-4 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Add reserved pasta water if needed to adjust the sauce consistency.
Remove from heat and place the burrata on top of the pasta, gently breaking it apart so it melts into the sauce.
Garnish with fresh basil and a drizzle of lemon juice and zest. Serve warm and enjoy!
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Burrata Pasta every time. First, ensure all ingredients are prepped and measured before you begin cooking. Start by bringing a large pot of generously salted water to a rolling boil—this seasons the pasta from within. Cook your chosen pasta until al dente, as it will finish cooking in the sauce. Crucially, reserve at least ½ cup of the starchy pasta water before draining. Simultaneously, in a large skillet, gently heat the olive oil over medium heat. Add the minced garlic and oregano, sautéing just until fragrant (about 60-90 seconds) to avoid burning the garlic. Next, pour in the heavy cream and add the Parmesan, salt, and pepper. Let the sauce simmer gently, stirring frequently, until it coats the back of a spoon. Add the drained pasta directly to the skillet, tossing vigorously to coat. Use the reserved pasta water, a tablespoon at a time, to loosen the sauce to a silky consistency that clings to the noodles.
Serving Suggestions
This rich pasta is best served immediately. Plate it in warm, shallow bowls to help distribute the creamy burrata. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for scooping up any remaining sauce. For a protein boost, top with grilled shrimp or shredded rotisserie chicken. A glass of crisp Pinot Grigio or a light Sauvignon Blanc complements the lemon and creamy flavors beautifully.
How-to Summary
Boil pasta, saving pasta water. Sauté garlic and oregano in oil. Simmer cream, Parmesan, salt, and pepper to create a sauce. Toss cooked pasta in sauce, thinning with pasta water as needed. Top with torn burrata and garnish with fresh basil, lemon zest, and juice.
Frequently Asked Questions
Can I substitute the heavy cream? Yes, for a lighter version, half-and-half or whole milk can be used, but the sauce will be less rich and thick. You may need to simmer it longer or add a cornstarch slurry.
What if I can’t find burrata? Fresh mozzarella (especially ciliegine or bocconcini) is the best substitute. Let it sit at room temperature and tear it over the hot pasta.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of milk or cream to revive the sauce, as the pasta will absorb it.
Can I make this sauce ahead of time? You can prepare the cream sauce base (through step 3) and refrigerate it for 1 day. Reheat gently before adding freshly cooked pasta.
Is there a gluten-free option? Absolutely. Use your favorite gluten-free pasta. Ensure you reserve the pasta water, as gluten-free starches are excellent for thickening the sauce.
Common Mistakes to Avoid
- Skipping the pasta water: The starchy water is essential for creating an emulsified, restaurant-quality sauce that properly coats the pasta.
- Overcooking the garlic: Burnt garlic turns bitter. Sauté it only until fragrant.
- Adding cold burrata: Let the burrata come to room temperature before adding it to the hot pasta so it melts beautifully.
- Using pre-grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Always grate your own from a block.
Conclusion
This Creamy Burrata Pasta is a stunning yet simple dish that transforms basic ingredients into a luxurious meal in just 20 minutes. The key lies in the technique: creating a silky Parmesan cream sauce and finishing it with the decadent, fresh flavor of torn burrata and bright lemon. By following the step-by-step guide and avoiding common pitfalls, you can consistently achieve a pasta dish that is sure to impress. It’s the perfect balance of comforting richness and fresh, vibrant flavor.
