As someone who loves to experiment with new pasta dishes, I recently stumbled upon a this dish and it has quickly become one of my favorites: Lemon-Burrata Prosciutto Pasta – it’s perfection!
This dish is a perfect combination of creamy burrata cheese, salty prosciutto, tangy lemon, and fresh parsley, all tossed with al dente spaghetti. It’s a simple recipe, but the flavors are complex and perfectly balanced, making it a crowd-pleaser every time I serve it.
Ingredients:
- 8 oz cooked spaghetti
- 4 oz prosciutto, sliced into thin strips
- 4 oz Burrata cheese, torn into small pieces
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
- Salt & pepper, to taste
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the prosciutto and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the cooked spaghetti and lemon juice. Toss to combine and cook for 1-2 minutes until the spaghetti is coated in the lemon juice.
- Remove the skillet from the heat and add the torn Burrata cheese, chopped parsley, and crispy prosciutto. Toss gently to combine.
- Season with salt and pepper to taste. Serve hot & enjoy!
Looking for some delicious wine pairing options to go along with this heavenly dish? Have no fear, I’ve got you covered!
- Red Blends: If you’re looking for a red wine to pair with the Lemon-Burrata Prosciutto Pasta, a light red blend is a good choice. The fruity and spicy notes of a light red blend complement the saltiness of the prosciutto and the creaminess of the burrata. Two great options are Belledor Vineyards Four Corners Red Blend and Casino Mine Ranch Simone.
- Barbera: If you want to add an acidic pop to the dish, Barbera is a great choice. Its high acidity cuts through the creaminess of the Burrata while complementing the tangy lemon. Barbera also has a bold flavor that stands up well to the salty prosciutto. Some great options for Barbera include Cooper Vineyards, Belledor Vineyards, La Mesa.
- Chardonnay: If you prefer a full-bodied white wine, Chardonnay is a great option. The buttery and oaky notes of a Chardonnay complement the richness of the pasta dish. Some great Amador options include Iron Hub Chardonnay, Rombauer Chardonnay, Paul J Chardonnay.
Overall, this Lemon-Burrata Prosciutto Pasta is a perfect meal for a cozy night in or a special occasion. It’s easy to make but impressive enough to impress your dinner guests, and the wine pairing takes it to the next level of indulgence. So grab a bottle of wine and get cooking!
