My Pappardelle with Pancetta and Burrata recipe was inspired by my travels in Italy this Summer. I made it my mission to try as much Pasta Carbonara as possible… lofty goals I know!
And while Traditionally Carbonara is made with eggs, I switched it up and used Burrata instead (in my book anything with burrata is better)! And if you can, grab the black truffle burrata for an extra decadent dish.
// BLOUSE //
A few tips: you don’t actually want to heat the burrata. Use plenty of salted pasta water. And remember you don’t need any olive oil thanks to the pancetta. Also make sure you get that pancetta nice and crispy which takes a while, before adding in the onion.
Pappardelle Pasta with Pancetta and Truffle BurrataPrint Recipe
- 6 oz pancetta, diced
- 1/2 lg white onion, chopped
- 3 cloves garlic, chopped
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped chives
- 1 tbsp lemon juice
- 6-8 ounces black truffle burrata cheese (plain is fine too!)
- 1/2 cup freshly shredded parmesan
- Pappardelle pasta
- kosher salt and pepper, to taste
- 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.