Lemon-Burrata Proscuitto Pasta

Lemon Burrata Prosciutto Pasta Recipe

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.


  • 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


  1. 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.
  2. 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.
  3. Remove the skillet from the heat and add the torn Burrata cheese, chopped parsley, and crispy prosciutto. Toss gently to combine.
  4. 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!

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