Pappardelle Pasta with Pancetta and Burrata
A few years back the twins and I had an amazing trip to Rome where I proceeded to eat all the pasta I could find. My pasta of choice was always Carbonara. So when I got home I tinkered around with a few different recipes to come up with my take on Pasta Carbonara. This is my Pappardelle with Pancetta and Burrata. It is definitely an indulgent dish, but surprisingly simple and actually comes together fairly quickly. I think I mentioned it’s an indulgent dish…it’s definitely not a make it everyday recipe…it’s more of I’ve been eating lots of kale lately and I want to splurge, recipe. But if you’re going to splurge, you might as well do it this way! Hope you enjoy it!
Equipment
- Pasta Pot
- Strainer
- Skillet
Ingredients
- 6 oz Pancetta diced
- 1/2 large White Onion chopped
- 3 cloves Garlic chopped
- 2 tbsp Fresh Parsley chopped
- 2 tbsp Chives chopped
- 1 tbsp Fresh Lemon Juice
- 8 oz Burrata Cheese
- 1/2 cup Fresh Parmesan shredded
- 6 cups Pappardelle Pasta
- Salt and Pepper to taste
Instructions
- Bring a large pot of salted water to boil for your pasta. Cook the pasta until it’s al dente. Don’t overcook as it will be cooking more later with the other ingredients.
- Be sure to scoop out about 2 cups of pasta water before you drain the pasta, and save for later.
- 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, stirring constantly until the sauce comes together and coat the pasta, about 1-2 minutes.
- Add the parsley, chives, and lemon juice. Cook for 1 minute. The sauce should be creamy and thick.
- Take the skillet off the heat. Break up the balls of burrata and add to the skillet along with the parmesan. Stir to combine. Serve immediately.
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