Description
8 oz pasta (spaghetti, fettuccine, or your choice)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh basil, chopped
1 ball burrata cheese
Extra basil and cracked black pepper for garnish
Directions:
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large pan over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
Lower the heat and stir in the heavy cream, Parmesan cheese, lemon zest, salt, and black pepper. Simmer for 2-3 minutes until slightly thickened.
Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is
reached.
Stir in the fresh basil and remove from heat.
Plate the pasta and top with the burrata cheese, gently tearing it open to let the creamy center spread.
Garnish with extra basil and cracked black pepper before serving.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 480 kcal per serving
Servings: 2
Step-by-Step Guide
1. Prep & Cook Pasta: Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook until al dente. Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
2. Infuse the Oil: In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Create the Sauce: Reduce the heat to low. Pour in 1 cup of heavy cream, then whisk in 1/2 cup of grated Parmesan, 1 teaspoon of lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the sauce simmer gently for 2-3 minutes, stirring frequently, until it thickens slightly.
4. Combine Pasta & Sauce: Add the drained pasta directly to the skillet with the sauce. Use tongs to toss everything together, ensuring each strand is coated. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches a silky, clinging consistency.
5. Finish & Plate: Turn off the heat and stir in 1/2 cup of chopped fresh basil. Divide the pasta between two bowls. Place a whole ball of burrata cheese on top of each serving. Gently tear or slice the burrata open to reveal the creamy interior. Garnish with extra basil and cracked black pepper.
Serving Suggestions
This rich and creamy pasta is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a protein boost, add grilled chicken or shrimp. Serve with crusty garlic bread to soak up every last bit of the luxurious sauce. A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc makes an excellent beverage pairing.
How-to Summary
Cook pasta, reserving water. Sauté garlic and red pepper flakes in oil. Make sauce by simmering cream, Parmesan, lemon zest, salt, and pepper. Toss drained pasta in sauce, thinning with pasta water as needed. Finish with basil, top with torn burrata, and garnish.
Frequently Asked Questions
Can I use a different cheese instead of burrata? Yes. Fresh mozzarella is a good substitute, though it won’t have the same creamy center. For a similar texture, try a scoop of ricotta or stracciatella.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free option. Be aware the sauce will be thinner and less rich.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high when adding the dairy, causing the fat to separate. Always use low heat when simmering the cream and cheese. If it separates, remove from heat and whisk in a splash of hot pasta water vigorously.
Can I prepare this sauce ahead of time? The sauce is best made fresh. You can prep ingredients (mince garlic, grate cheese, zest lemon) in advance, but combine and cook the sauce just before serving for the best texture and flavor.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of milk or cream to restore sauciness, as the pasta will absorb the sauce.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Skipping the Pasta Water: The starchy water is essential for adjusting sauce consistency and helping it cling to the pasta.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent smooth melting. Always grate fresh Parmesan off the block.
- Adding Burrata During Cooking: Burrata is delicate. It should only be added as a fresh, cold topping at the end to preserve its unique texture.
- Overheating the Cream Sauce: A rapid boil can cause the sauce to curdle or become oily. Keep the heat at a gentle simmer.
Conclusion
This Creamy Garlic Pasta with Burrata is a restaurant-quality dish that comes together in under 30 minutes. The combination of the rich, lemon-kissed sauce and the decadent, creamy burrata creates a truly special meal perfect for a date night or a treat-yourself dinner. By following the step-by-step guide and heeding the common mistakes, you can achieve a perfectly balanced, luxurious pasta every time. Enjoy the process and the delicious results!
