Pappardelle Pasta with Pancetta and Burrata
Creamy burrata is tossed with crispy pancetta, chopped herbs, and fresh pappardelle noodles in this quick recipe for pancetta pasta.
Servings 4 servings
Ingredients
- 10 oz pappardelle pasta
- 4 oz pancetta, diced
- 1/2 lg white onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped chives
- 1 tbsp lemon juice
- 6 oz burrata cheese
- 1/2 cup freshly shredded parmesan
- kosher salt and pepper, to taste
Instructions
- Bring a large pot of water to boil for your pasta. Add a scoop of kosher salt and cook the pasta until it's al dente. If you are making fresh pasta, add it to the water at the same time you put the onion in the skillet. Be sure to scoop out about 2 cups of pasta water before you drain the pasta.
- In a large skillet over medium heat, saute the pancetta until it starts to brown, about 5 minutes. Add the onion and saute for 3-4 minutes. Add the garlic and cook for 30 seconds.
- Add the cooked pasta to the skillet along with 1 cup of pasta water. Bring the water to boil and cook, stirring constantly until the sauce is beginning to come together and coat the pasta, about 1-2 minutes.
- Add the parsley, chives, and lemon juice. Cook for 1 minute. The sauce will be creamy and thick.
- Take the skillet off the heat. Break up the balls of burrata and add the burrata to the skillet along with the parmesan. Stir to combine. Serve immediately.
Notes
- Make sure you don't heat the burrata. Use the heat in the skillet to warm it through. If you get the burrata too hot it will break.
- You can get the sauce done through step 2 before the pasta is finished. Once the pasta is almost done, heat the skillet up again and proceed.