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
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, chopped
1 large burrata ball
Zest of 1 lemon
Extra basil leaves for garnish
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, and black pepper, letting the sauce thicken for 2-3 minutes.
Add the chopped basil and cooked pasta to the skillet, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Transfer the pasta to serving plates and tear the burrata over the top. Sprinkle with lemon zest and extra basil leaves.
Serve immediately, allowing the burrata to melt into the creamy garlic basil sauce.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 450 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by gathering all ingredients and equipment. Use a large pot for boiling pasta and a large skillet for the sauce. Timing is key: start the sauce just before the pasta finishes cooking.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook, stirring occasionally, for the time indicated on the package minus 1 minute (it will finish cooking in the sauce).
- Just before draining, carefully scoop out ½ cup of the starchy pasta water. Drain the pasta and set aside.
- In your skillet, heat the olive oil over medium-low heat. Add the minced garlic and red pepper flakes. Sauté gently for 45-60 seconds until fragrant but not browned.
- Increase heat to medium and pour in the heavy cream. Bring to a gentle simmer, stirring occasionally.
- Reduce heat to low. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper.
- Add the drained pasta and chopped basil to the skillet. Toss vigorously for 1-2 minutes, allowing the pasta to absorb the sauce. Add pasta water, one tablespoon at a time, if the sauce is too thick.
- Remove from heat. Plate the pasta immediately. Tear the burrata ball over each portion, allowing the creamy center to spill out.
- Finish with a sprinkle of fresh lemon zest and extra basil leaves for garnish.
Serving Suggestions
This rich pasta is best served as a main course. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread is a classic accompaniment for soaking up any extra sauce. For a protein boost, top with grilled shrimp or shredded rotisserie chicken. A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc complements the dish beautifully.
How-to Summary
Cook pasta al dente, reserving pasta water. Sauté garlic and red pepper flakes in oil. Simmer cream, then melt in Parmesan to create the sauce. Toss cooked pasta and basil in the sauce, thinning with pasta water if needed. Serve topped with torn burrata, lemon zest, and fresh basil.
Frequently Asked Questions
Can I substitute the heavy cream?
Yes, for a lighter version, half-and-half can work, but the sauce will be thinner. For a dairy-free option, full-fat canned coconut cream is a good substitute.
What if I can’t find burrata?
Fresh mozzarella (mozzarella di bufala is best) or even a large scoop of high-quality ricotta cheese are excellent alternatives.
How do I prevent the sauce from breaking or curdling?
Keep the heat low when adding the Parmesan and avoid boiling the sauce after the cheese is added. Gradual incorporation is key.
Can I make this ahead of time?
The sauce can be made 1-2 hours ahead and gently reheated on low. However, pasta is best cooked fresh and combined just before serving to avoid mushiness.
How should I 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 water to revive the sauce. Note that the burrata will not retain its fresh texture.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Sauté it gently just until fragrant.
- Skipping the pasta water: The starchy water is essential for helping the sauce cling to the pasta and adjusting consistency.
- Using pre-grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Always grate fresh.
- Adding cold burrata: For the best melt, let the burrata sit at room temperature for 15-20 minutes before tearing it over the hot pasta.
Conclusion
This Creamy Garlic Basil Pasta with Burrata is a restaurant-quality dish that is deceptively simple to make at home. By following the step-by-step guide and avoiding common pitfalls, you can create a luxurious, comforting meal in under 30 minutes. The combination of the rich, garlicky sauce with the cool, creamy burst of burrata is truly unforgettable. It’s a perfect recipe for a special date night or when you want to treat yourself to something extraordinary with minimal effort.