Description
Experience the ultimate Italian comfort with Creamy Pesto Bucatini with Prosciutto and Burrata — a rich, velvety pasta dish loaded with creamy pesto sauce, crispy prosciutto, and luxurious burrata. Perfect for an indulgent dinner night! (Keywords: Creamy Pesto Bucatini, Prosciutto Pasta, Burrata Pasta Recipe)
Ingredients
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12 oz bucatini pasta
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1/2 cup pesto sauce
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1/2 cup heavy cream
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8 slices prosciutto
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1 ball fresh burrata cheese
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2 tablespoons olive oil
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1/4 cup grated Parmesan cheese
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Fresh basil leaves, for garnish
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Freshly ground black pepper, to taste
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Salt, to taste
Instructions
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Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
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Meanwhile, heat a skillet over medium heat. Add prosciutto slices and cook until crispy, about 2-3 minutes per side. Set aside on a paper towel-lined plate.
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In the same skillet, add olive oil, pesto, and heavy cream. Stir to combine and simmer gently over low heat.
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Add the drained bucatini into the skillet and toss to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
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Stir in grated Parmesan and season with salt and freshly ground black pepper to taste.
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Plate the pasta in a shallow bowl, crumble the crispy prosciutto over the top, and nestle a ball of burrata onto the side.
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Drizzle with a little extra pesto and scatter fresh basil leaves for garnish.
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Serve immediately, breaking into the burrata so the creamy center spills into the pasta.
Notes
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Use a good quality pesto for best flavor.
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Burrata should be at room temperature for the creamiest texture.
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Bucatini can be substituted with spaghetti or linguine if preferred.
