Lemon Burrata Pasta
A bright and creamy lemon burrata pasta made with silky noodles, fresh lemon zest and juice, rich cream, and topped with a soft burrata that melts beautifully into the warm sauce.
Ingredients
Scale
- 12 ounces pasta (about 340 grams, such as fettuccine or spaghetti)
- 8 ounces burrata cheese (about 225 grams)
- 1 cup heavy cream (about 240 milliliters)
- 1/2 cup freshly grated Parmesan cheese (about 50 grams)
- 1 tablespoon lemon zest (from 1 large lemon)
- 2 tablespoons lemon juice (about 30 milliliters)
- 1 tablespoon olive oil (about 15 milliliters)
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Bring a large pot of generously salted water to a boil.
- Cook the 12 ounces pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- In a large skillet over medium heat, add 1 tablespoon olive oil and sauté the 2 minced garlic cloves for about 1 minute until fragrant.
- Pour in 1 cup heavy cream and simmer gently for 3 to 4 minutes, stirring occasionally.
- Stir in 1/2 cup grated Parmesan, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Mix until smooth.
- Add the drained pasta to the skillet and toss well to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- Transfer to a serving plate and place the 8 ounces burrata on top. Tear it slightly so it melts into the warm pasta.
- Sprinkle 2 tablespoons chopped fresh basil over the top and serve immediately.
Notes
- Reserve pasta water to adjust the sauce consistency naturally.
- Add lemon juice gradually and taste as you go.
- Serve immediately for the creamiest texture.
Find it online: https://tastyze.com/lemon-burrata-pasta/