Pancetta Burrata Tomato Pasta
Pancetta Burrata Tomato Pasta
Ingredients
For the Sauce
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 2 pints cherry tomatoes, halved
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup fresh basil, chopped, plus more for garnish
For the Pasta
- 1 pound pasta, spaghetti, bucatini, or rigatoni
- 8 ounces burrata cheese, torn into pieces
- 1 cup pasta water, reserved
Instructions
- 1
In a large skillet or Dutch oven, cook the diced pancetta over medium heat until crispy and golden brown, about 8-10 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 10 min
- 2
If there is less than 1 tablespoon of fat in the skillet, add the olive oil. Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the halved cherry tomatoes, salt, and black pepper to the skillet. Increase heat to medium-high and cook, stirring occasionally, until the tomatoes begin to burst and release their juices, about 8-10 minutes. Use the back of a spoon to gently crush some of the tomatoes to create a saucier consistency.
⏱️ 10 min
- 4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min
- 5
Drain the pasta and add it directly to the skillet with the tomato sauce. Add the cooked pancetta and about 1/2 cup of the reserved pasta water. Toss vigorously to combine, allowing the sauce to coat the pasta and emulsify. Add more pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency.
⏱️ 3 min
- 6
Remove the skillet from the heat. Stir in most of the fresh chopped basil. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 7
Serve the pasta immediately in individual bowls. Top each serving with torn pieces of burrata cheese and garnish with the remaining fresh basil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pancetta Burrata Tomato Pasta
Ingredients
For the Sauce
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 2 pints cherry tomatoes, halved
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup fresh basil, chopped, plus more for garnish
For the Pasta
- 1 pound pasta, spaghetti, bucatini, or rigatoni
- 8 ounces burrata cheese, torn into pieces
- 1 cup pasta water, reserved
Instructions
- 1
In a large skillet or Dutch oven, cook the diced pancetta over medium heat until crispy and golden brown, about 8-10 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 10 min - 2
If there is less than 1 tablespoon of fat in the skillet, add the olive oil. Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the halved cherry tomatoes, salt, and black pepper to the skillet. Increase heat to medium-high and cook, stirring occasionally, until the tomatoes begin to burst and release their juices, about 8-10 minutes. Use the back of a spoon to gently crush some of the tomatoes to create a saucier consistency.
⏱️ 10 min - 4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min - 5
Drain the pasta and add it directly to the skillet with the tomato sauce. Add the cooked pancetta and about 1/2 cup of the reserved pasta water. Toss vigorously to combine, allowing the sauce to coat the pasta and emulsify. Add more pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency.
⏱️ 3 min - 6
Remove the skillet from the heat. Stir in most of the fresh chopped basil. Taste and adjust seasoning if necessary.
⏱️ 1 min - 7
Serve the pasta immediately in individual bowls. Top each serving with torn pieces of burrata cheese and garnish with the remaining fresh basil.
⏱️ 2 min