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
