Burrata Fettuccine

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So for the above dish I sadly did not keep track of the exact recipe, I do however know all the ingredients and an approximation of how much of each. This dish, in many forms, is one of my favorites. I tend to be able to recreate the caprese pasta over and over again and never tire of it. The basics are tomato, basil and mozzarella. The one above I added some extras to spice it up and also a bit of cream since I forgot to by canned chopped tomatoes to help coat the fettuccine. Find the list of ingredients below and an imperfect description of how I created this dish.


1/2 box of fettuccine
1 small box of grape tomatoes
1/2 yellow or sweet onion
3 cloves garlic
olive oil
2 tbsp heavy whipping cream
1 tbsp whipped cream cheese
burrata-as much or little as you prefer
salt and pepper
shaved parmesan-for garnish

4 Servings

To begin I sautéed the onion in a small amount of olive oil. I chopped the onions finely, but they can be chopped anyway you prefer. For a stronger onion flavor a larger cut may work better. I let the onion cook while I boiled the water for fettuccine. I sautéed the onion until it was clear almost browning. I then chopped garlic, and tomatoes and added those to the pan along with the spinach. I found that I wanted to have a little bit more of a sauce so I decided to add a little bit of heavy whipping cream and a bit of cream cheese. I find that the whipped cream cheese can go a long way. It coats the pasta perfectly and gives the dish a heavier taste without as much fat. I then went back to the chopping board and worked on the basil. I also added the fettuccine at this point to the boiling water. I like to add a bit of salt and olive oil to my water to cook any pasta. The olive oil helps so the pasta does not stick together as easily. So back to chopping the basil. I added this at the end along with some salt and pepper. I found that the burrata, being filled with cream, was a bit more difficult to deal with than regular mozzarella. I decided instead of chopping it on the board I would just break it up over the pasta. I added it right at the end before I was ready to add the fettuccine to the pan. I then drained the pasta and added it to the sauce. Stirred it up and it was ready to serve. I decided to add a bit of shaved parmesan for flavor! This dish could have probably used a little bit of salt or cooking wine, but for what I had to work with this was the perfect dish. Enjoy!


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