Lifestyle

Creamy Basil Burrata Pasta

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As winter fades and longer days begin to settle in, we naturally start craving meals that feel lighter. This creamy basil and garlic pasta is exactly that in-between dish. It has the richness we love during colder months, balanced with fresh basil and bright notes that welcome spring.

It’s the kind of meal that feels special enough for a slow weekend dinner, yet simple enough for a weeknight. And it’s even better the next day: chilled straight from the fridge or gently reheated on the cooktop until the sauce turns smooth again.

The Beauty of Simple Ingredients

  • Creamy without feeling overly heavy
  • Crispy prosciutto creates contrast in every bite
  • Burrata melts into the pasta for an ultra-luxurious finish

Why Your cooktop Makes All the Difference

This recipe may be simple, but it moves quickly. From boiling pasta, crisping prosciutto, and building a cream sauce, your cooktop or range needs to offer precision.

With ZLINE’s DuoPro™ cooktops and ranges, you get the power needed to bring water to a rapid boil and the control to gently simmer cream without scorching. The dual-function capability means you can move from high-heat searing to low, steady sauce-building on every burner.

ZLINE DuoPro™ is versatile enough to handle a weeknight creamy basil burrata pasta just as confidently as a full hosting spread.

Creamy Basil Burrata Pasta

total time

30 mins

Serves

4
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Ingredients

  • 1 pound bucatini pasta
  • 1 ½ cups freshly grated Parmesan cheese, divided
  • ½ cup extra virgin olive oil, divided
  • 6 garlic cloves
  • 1 ½ cups fresh basil, finely chopped
  • 3 tablespoons salted butter
  • ½ cup low-sodium chicken broth
  • ¾ cup heavy cream (or canned coconut milk for a dairy-light option)
  • 4 oz thinly sliced prosciutto
  • 8 oz burrata
  • Crushed red pepper flakes
  • Salt and freshly ground black pepper
Creamy_Basil_Burrata_Pasta_Blog_Image-ZLINE-lifestyle
Expert Tips
  • We used prosciutto for a touch of salty flavor, but this dish is equally delicious with browned ground beef or spicy Italian sausage.
  • For an added boost of protein and deeper flavor, substitute the chicken broth with bone broth.
  • Bucatini was our pasta of choice, though this basil-forward sauce pairs well with any pasta shape you love.
  • If reheating, warm on the stovetop and add a splash of broth or water to loosen the sauce.

Instructions

Step 1

Bring a large pot of generously salted water to a boil. Cook the bucatini until just al dente. Before draining, reserve a small amount of the pasta water to adjust the sauce later if needed.

Step 2

In a food processor, combine the basil, garlic, ½ cup Parmesan, and ⅓ cup olive oil. Blend until smooth and cohesive. Set aside.

Step 3

Heat the rest of the olive oil in a skillet over medium-high heat. Add the prosciutto and cook until lightly crisped. Transfer to a plate and set aside.

Step 4

In the same skillet over medium heat, melt the butter. Once melted, stir in the chicken broth and allow it to warm through. Add the cream and whisk in the remaining Parmesan until melted and smooth.

Step 5

Stir in the basil mixture to your desired intensity. Season with salt, black pepper, and a pinch of crushed red pepper flakes. Let the sauce gently simmer for several minutes until slightly thickened.

Step 6

Add the drained pasta directly into the sauce. Toss to coat thoroughly. If the sauce feels too thick, gradually incorporate a splash of reserved pasta water until silky.

Step 7

Plate the pasta and top with crisped prosciutto and generous pieces of burrata. 
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