Rich, velvety bucatini pasta coated in creamy pesto sauce, topped with crispy prosciutto and luscious burrata, creating the perfect Italian-inspired comfort dish.

Why You’ll Love This Recipe

This Creamy Pesto Bucatini with Prosciutto and Burrata is the perfect blend of indulgence and simplicity. The creamy pesto sauce clings beautifully to the bucatini, while the crispy prosciutto adds a delightful crunch and the burrata brings luxurious creaminess. It is a restaurant-quality meal that comes together effortlessly, making it ideal for both special occasions and weeknight dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz bucatini pasta
1/2 cup pesto sauce
1/2 cup heavy cream
8 slices prosciutto
1 ball fresh burrata cheese
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Freshly ground black pepper, to taste
Salt, to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. 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.
3. In the same skillet, add olive oil, pesto, and heavy cream. Stir to combine and simmer gently over low heat.
4. 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.
5. Stir in grated Parmesan and season with salt and freshly ground black pepper to taste.
6. Plate the pasta in a shallow bowl, crumble the crispy prosciutto over the top, and nestle a ball of burrata onto the side.
7. Drizzle with a little extra pesto and scatter fresh basil leaves for garnish.
8. Serve immediately, breaking into the burrata so the creamy center spills into the pasta.

Servings and Timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Substitute spaghetti or linguine if bucatini is unavailable.
• Use sun-dried tomato pesto for a different flavor profile.
• Add roasted cherry tomatoes for a burst of sweetness.
• Replace prosciutto with pancetta or crispy bacon for a twist.
• For a vegetarian version, omit the prosciutto and add sautéed mushrooms.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. It is not recommended to freeze this dish, as the burrata and creamy sauce do not thaw well.

FAQs

How do I prevent the pasta from sticking together?

Toss the cooked pasta with a bit of olive oil if you are not immediately combining it with the sauce.

Can I make this dish ahead of time?

It is best served fresh, but you can cook the pasta and crisp the prosciutto in advance, assembling just before serving.

What type of pesto works best for this recipe?

Classic basil pesto is ideal, but any high-quality store-bought or homemade pesto will work.

Can I use another type of cheese if I cannot find burrata?

Yes, fresh mozzarella or a creamy ricotta can be good substitutes.

How do I make the sauce creamier?

Adding a bit more heavy cream or a splash of reserved pasta water will help achieve a creamier texture.

What should I serve alongside this dish?

A simple green salad and crusty bread pair perfectly with this pasta.

How crispy should the prosciutto be?

It should be lightly crisp, similar to bacon, but not overcooked to the point of being brittle.

Can I use a different pasta shape?

Absolutely; spaghetti, linguine, or fettuccine all work well.

Is this recipe spicy?

No, but you can add a pinch of red pepper flakes for some heat if desired.

What wine pairs well with this pasta?

A crisp white wine like Sauvignon Blanc or a light Italian Pinot Grigio complements the rich flavors beautifully.

Conclusion

Creamy Pesto Bucatini with Prosciutto and Burrata is a decadent yet simple pasta dish that showcases the beauty of Italian flavors. Its combination of textures—from the tender pasta to the creamy burrata and crispy prosciutto—creates an unforgettable meal perfect for any occasion. Enjoy it freshly made for the best experience.

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Pasta Recipes
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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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)

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Ingredients

• 12 oz bucatini pasta

• 1/2 cup pesto sauce

• 1/2 cup heavy cream

• 8 slices prosciutto

• 1 ball fresh burrata cheese

• 2 tablespoons olive oil

• 1/4 cup grated Parmesan cheese

• Fresh basil leaves, for garnish

• Freshly ground black pepper, to taste

• Salt, to taste

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Instructions

• 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.

• 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.

• In the same skillet, add olive oil, pesto, and heavy cream. Stir to combine and simmer gently over low heat.

• 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.

• Stir in grated Parmesan and season with salt and freshly ground black pepper to taste.

• Plate the pasta in a shallow bowl, crumble the crispy prosciutto over the top, and nestle a ball of burrata onto the side.

• Drizzle with a little extra pesto and scatter fresh basil leaves for garnish.

• Serve immediately, breaking into the burrata so the creamy center spills into the pasta.

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Notes

• Use a good quality pesto for best flavor.

• Burrata should be at room temperature for the creamiest texture.

• Bucatini can be substituted with spaghetti or linguine if preferred.