Creamy Alfredo Burrata Pasta
Creamy rigatoni in a rich garlic parmesan sauce, finished with soft burrata that melts into every bite, simple, comforting and deeply satisfying.
🍽️ Servings: 2
Ingredients
- 75 g rigatoni
- 5 g unsalted butter
- 5 g neutral oil
- 2.5 g garlic clove
- 60 g heavy cream
- 15 g parmesan cheese (sauce)
- 5 g parmesan cheese (finish)
- 1 burrata balls
- 1 g salt
- 1 g black pepper
- 50 g pasta cooking water
Instructions
- Bring a pot of well salted water to a boil and cook the rigatoni until al dente. Reserve the pasta cooking water before draining.
- Finely mince the garlic with a pinch of salt until it turns into a smooth paste so it melts evenly into the sauce.
- Heat the oil and butter in a pan over medium heat, then add the garlic and cook for about 1 minute until fragrant but not browned.
- Pour in the heavy cream and let it simmer gently for about 3 minutes until slightly thickened and smooth.
- Add the pasta cooking water and stir continuously until the sauce becomes silky and lightly coats the back of a spoon.
- Add 15 g of parmesan cheese and stir until fully melted and the sauce turns smooth and glossy.
- Season with salt and black pepper, then add the cooked rigatoni and toss for about 1 minute until fully coated.
- Transfer the pasta onto a plate and shape it into a loose nest.
- Place the burrata in the center and finish with shaved parmesan and a final crack of black pepper.
Tips & More Info
Why turn garlic into a paste instead of slicing it?
A garlic paste dissolves directly into the fat and cream, creating a smooth background flavor instead of sharp bites of garlic. It also prevents uneven cooking, so the sauce stays clean and balanced rather than slightly harsh in some spots.
Why is pasta water still essential in a cream based sauce?
Even in a dairy rich sauce, starch from pasta water improves emulsification and helps the sauce bind to the rigatoni. It also lightens the texture slightly so the cream does not feel overly dense or cloying.
What is the role of adding parmesan in two stages?
The first portion melts into the sauce to build depth and structure, while the final shaving adds sharpness and contrast on top. This layering makes the cheese flavor more dynamic instead of uniform.