Pasta al Limone With Basil And burrata
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A bright and lemony cream sauce coats your pasta like silk, the perfect dish to serve all spring and summer.
Ingredients
  • ½ lb. of pasta, preferably a long pasta like linguine or spaghetti
  • ½ cup freshly squeezed lemon juice made from organic lemons as well as 2 tablespoons of zest, plus more for garnish
  • ½ cup of heavy cream
  • ½ heaping cup of finely grated Parmigiano Reggiano cheese, more for garnish
  • 1 large garlic clove finely chopped
  • 3 tablespoons of unsalted butter
  • a drizzle of olive oil in the pan
  • salt and pepper to taste
  • a small bunch of basil
  • 1 lemon seeded and cut into thin slices, basically for garnish
  • 1-4 oz. ball of burrata
Instructions
  1. Put the water on for the pasta, make sure you salt the water. When pasta is done cooking reserve some of the pasta water, about a half a cup.
  2. As the pasta is cooking grab a deep skillet, drizzle the bottom with olive oil and melt the butter.
  3. Add the garlic but make sure it doesn't burn! You just want it fragrant and slightly soft.
  4. Add the heavy cream and simmer, it will start to thicken fast.
  5. Toss in the lemon juice and half of the zest.
  6. Toss in some torn basil leaves and 2 thin lemon slices.
  7. The sauce doesn't take long, just a few minutes, shut the heat off and place the cooked al dente pasta in in the cream sauce.
  8. Toss in the grated Parmigiano turning to coat all the pasta, use the pasta water to loosen up the sauce if need be, just a little at a time.
  9. Taste and adjust as needed.
  10. Place your pasta onto a nice platter and tear open your creamy burrata ball and place all over.
  11. Garnish with additional zest, some basil and more Parmigiano.
  12. This recipe can easily be doubled, in fact I would encourage you to do so.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2025/04/pasta-al-limone-with-basil-and-burrata.html