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Farfalle With Burrata Cream, Pancetta and Basil – Recipe ๐Ÿ‡ฎ๐Ÿ‡น

I made this pasta with leftover scraps from my fridge and it was one of the best meals I've eaten all year!

This is absolutely one of the best meals I’ve eaten all year and it was made with scraps from my fridge! It is quick and easy to prepare – only a few ingredients and very little effort. I recommend this with a glass of red or white wine, an arugula salad and some crusty bread!

Ingredients

  • 8 oz Farfalle pastaย 
  • 1 ball of Burrata
  • 1/4 cup heavy cream
  • 1/4 lb Pancetta sliced into matchsticks
  • 1 bunch fresh basil chopped
  • Sea salt

Process

  1. In a pot of boiling salted water, cook farfalle until al dente. Reserve a cup of pasta water near the end of the boil before draining for later. Note: I like to use a coffee cup for the pasta water because it’s easy to scoop out. You can also use a ladle.

  2. In a pan, cook pancetta over medium heat until crispy. Leave pancetta in the pan and remove from heat.

  3. In a blender, mix burrata and heavy cream until smooth.

  4. Add cooked pasta, burrata cream and a splash of pasta water to the pan of pancetta and turn up the heat to medium.

  5. Mix with a wooden spoon to emulsify until pasta is coated in cream and the cream is thick and not runny.

  6. Mix in salt to taste and basil before serving. Note: Remember that pancetta is salty but you will need more salt to cut the fat of the cream. Always taste before serving! Enjoy!

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