Spaghetti with Burrata, Pancetta, and Cherry Tomatoes
This spaghetti with burrata combines everything you love about a cozy Italian pasta — crispy pancetta, garlicky tomato sauce, and a cloud of creamy burrata that melts right into the noodles. The cherry tomatoes add a burst of freshness, while the lemon juice and Parmesan balance every bite with brightness and umami. Ready in just 30 minutes, it’s the kind of dish that looks restaurant-worthy but tastes even better homemade.Perfect for date night, dinner parties, or an effortless weeknight meal that still feels luxurious.
Ingredients
- 16 ozspaghetti
- 8 ozdiced pancetta
- 1 tbspolive oil
- 6garlic cloves (thinly sliced)
- ¼ tspred pepper flakes
- 12 ozcherry tomatoes (halved)
- 3 ½ tbsptomato paste
- 114–15 oz can crushed tomatoes
- ½ tspsugar (optional)
- 1 ½ tbsplemon juice
- ¾ cupparmesan or pecorino romano
- 2balls burrata (8 oz total)
- ½ cupfresh basil (chopped)
- salt & pepper to taste
- 1 ½ cupsreserved pasta water
Directions
- 1
Boil pasta until al dente; reserve 1½ cups pasta water.
- 2
In a skillet, cook pancetta until crisp; remove.
- 3
Add garlic and red pepper flakes, sauté 1 minute.
- 4
Add cherry tomatoes; cook 5–6 minutes until blistered.
- 5
Stir in tomato paste; cook 1–2 minutes, then add crushed tomatoes and ½ cup pasta water. Simmer 7–10 minutes.
- 6
Return pancetta and pasta to pan; toss with lemon juice and Parmesan.
- 7
Plate and top with torn burrata and fresh basil. Drizzle with olive oil and serve hot.