Paccheri with Burrata Cream and Pancetta

Paccheri with burrata cream and pancetta is a creamy and flavorful first course, ideal for those who love rich and decisive flavors. Here’s how to prepare it.

Ingredients

• 320 g of paccheri
• 200 g of burrata
• 150 g of pancetta in cubes or strips
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Fresh basil (optional)
• Grated Parmesan (for garnish, optional)

Preparation

1. Bring a pot of salted water to a boil to cook the pasta. When the water boils, add the paccheri and cook until al dente, following the cooking time instructions on the package.
2. In the meantime, heat a drizzle of extra virgin olive oil in a pan and add the pancetta. Cook it until it becomes crispy.
3. In a bowl, mash the burrata with a fork until creamy. If necessary, add a drizzle of oil and stir to make the cream smoother.
4. When the pancetta is ready, add the burrata cream to the pan with the pancetta and stir. If the cream is too thick, you can add some pasta cooking water to make it more fluid.
5. Drain the paccheri al dente, reserving some of the cooking water, and transfer them to the pan with the burrata cream and pancetta. Turn on the heat and stir well to mix the pasta with the sauce, adding cooking water if necessary.
6. Serve the paccheri hot, garnished with chopped fresh basil and/or a sprinkling of grated Parmesan, if desired.

Trivia

This dish is a fusion between tradition and innovation. The paccheri pasta is typical of Campania and often used for robust and flavorful dishes. Burrata, which originated in Puglia, brings a creamy texture and a delicate taste that perfectly complements the smoky flavor of the pancetta.