Creamy Basil and Garlic Pasta with Prosciutto and Burrata (Edit recipe)

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Original recipe

PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 4-6

Ingredients

1 lb Bucatini Pasta
1.5 cups Parmesan Cheese, divided
.5 cup Extra Virgin Olive Oil
Salt and Pepper, to taste
6 cloves Garlic
Red Pepper Flakes, crushed
3 Tbsp Butter, Salted
1.5 cups Basil, Fresh, finely chopped
.5 cup Chicken Broth, Low Sodium
.75 cup Heavy Whipping Cream, or canned coconut milk
4 oz Prosciutto, thinly
8 oz Burrata

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain but leave some pasta water aside
To make the sauce, blend the basil, garlic, 1/2 cup of parmesan and olive oil (leave 2 tablespoons for later) in a food processor and blend till it all comes together.
Heat 2 tablespoons olive oil in a pan on medium high. Cook the prosciutto only crispy and place aside.
In the same pan, on medium, melt the butter, once the butter is melted, add the broth, when the broth is heated, stir in the cream then whisk in the parmesan cheese until melted then Stir in the basil sauce (as much or as little as you'd like) Season with salt, pepper and red pepper flakes. Adjust the taste to your liking. Simmer for 6-9 minutes.
Toss in the pasta and if its too thick, add the pasta water a little at a time. I added more of the basil sauce right before serving but this isn't necessary.
Divide the pasta between plates and top with slices of prosciutto and burrata.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1171
Fat:	75 g
Carbohydrates:	91 g
Protein:	35 g
Cholesterol:	157 g
Sodium:	906 mg
Fiber:	6 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.