Lemon-Burrata Pasta

Inspired by our trip to Amalfi last year, this dish was one of my favorites. I hope you enjoy it as much as I did!

Ingredients (Serves 2–3):

• 8 oz fresh tagliatelle or fettuccine

• 1 tbsp butter + 1 tbsp olive oil

• 2 cloves garlic, minced

• Zest of 1 lemon

• Juice of ½ lemon

• ½ cup heavy cream

• ¼ cup grated Parmesan

• Salt & freshly cracked black pepper

• 1 ball burrata

• Optional: edible flowers or chive blossoms for garnish

Directions:

1. Boil the Pasta
   Cook tagliatelle in well-salted water until al dente. Reserve ½ cup pasta water before draining.

2. Make the Sauce
   In a sauté pan, melt butter with olive oil over medium heat. Add garlic and lemon zest, cooking until fragrant (about 30 seconds). Stir in cream, lemon juice, and Parmesan. Season with salt and pepper. Let it bubble for 2–3 minutes until slightly thickened.

3. Toss the Pasta
   Add cooked pasta to the sauce with a splash of reserved pasta water. Toss until glossy and coated.

4. Plate It Up
   Twirl pasta into shallow bowls. Tear open the burrata and place a generous scoop on top. Sprinkle with crispy prosciutto, chives, and chive blossoms (or other edible flowers) for a little drama.