Farfalle With Burrata Cream, Pancetta and Basil – Recipe

Farfalle With Burrata Cream, Pancetta and Basil – Recipe

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!


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


  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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