Creamy, salty, and fresh — this spaghetti with burrata is the ultimate Italian comfort dish. Crispy pancetta, garlicky tomato sauce, and silky burrata melt together into a glossy, restaurant-worthy pasta you can make in under 35 minutes.
Why You’ll Love This Spaghetti with Burrata
This dish combines the best of both worlds — the rich savoriness of crispy pancetta and the luxurious creaminess of fresh burrata. The tomatoes create a vibrant base balanced with lemon and Parmesan for brightness and depth.
It’s perfect for weeknight dinners, date nights, or impressing guests with minimal effort.
Highlights:
- Ready in about 30 minutes
- Bursting with fresh, balanced flavor
- Easy to customize with seasonal ingredients
- Beautifully Instagrammable and blog-friendly
Key Ingredients
Here’s what you’ll need to make this creamy tomato-burrata pasta:
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | 16 oz (1 lb) | Or bucatini, linguine, or fettuccine |
| Pancetta | 8 oz, diced | Substitute guanciale or thick-cut bacon |
| Garlic | 6–7 cloves, thinly sliced | Golden, not brown |
| Cherry tomatoes | 12 oz (≈2 cups) | Halved if large |
| Tomato paste | 3½ Tbsp | Deepens tomato flavor |
| Crushed tomatoes | 14–15 oz can | Use passata for a smoother texture |
| Lemon juice | 1½ Tbsp | Adds brightness |
| Parmesan or Pecorino Romano | ¾ cup, finely grated | For umami and creaminess |
| Burrata | 2 balls (8 oz total) | Tear open just before serving |
| Fresh basil | ½ cup, chopped | Adds color and freshness |
| Reserved pasta water | 1½ cups | Helps emulsify the sauce |
| Olive oil, red pepper flakes, sugar, salt, pepper | to taste | Optional flavor boosters |
🍅 Ingredient Substitutions: What to Use If You Don’t Have Cherry Tomatoes
If you don’t have cherry tomatoes, there are a few great alternatives that still bring freshness and acidity to your sauce:
- Grape tomatoes: Similar in sweetness and size — just slice them in half.
- Roma tomatoes: Dice 3–4 ripe Roma tomatoes; they have a rich, meaty texture that works beautifully in cooked sauces.
- Canned diced tomatoes: Use one 14.5 oz can (drained slightly) for a convenient pantry-friendly swap.
- Whole peeled tomatoes: Crush them by hand or pulse briefly in a blender for a rustic sauce texture.
If you use larger or canned tomatoes, you may need to simmer the sauce 2–3 minutes longer to achieve the same rich, thick consistency as cherry tomatoes.
Step-by-Step Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then reserve 1½ cups of pasta water before draining.
2. Crisp the Pancetta
In a large skillet, cook diced pancetta (add 1 Tbsp olive oil if needed) over medium heat for 6–8 minutes until golden and crisp. Remove with a slotted spoon, leaving about 2 Tbsp of fat in the pan.
3. Sauté Garlic & Tomatoes
Lower heat slightly and add sliced garlic and red pepper flakes. Cook for 1 minute until fragrant, then add cherry tomatoes with a pinch of salt.
Cook 5–6 minutes until blistered and softened. Lightly smash with a spoon to release their juices.
4. Build the Tomato Sauce
Stir in tomato paste and cook for 1–2 minutes to caramelize. Pour in crushed tomatoes and ½ cup pasta water. Simmer 7–10 minutes until slightly thickened.
Add a pinch of sugar if the sauce tastes too acidic.
5. Combine Pasta & Pancetta
Add drained spaghetti and crispy pancetta to the skillet. Toss to coat evenly, adding more pasta water as needed until glossy. Turn off the heat and stir in lemon juice and Parmesan until silky and smooth.
6. Finish with Burrata & Basil
Plate the pasta and top with torn burrata. Let the creamy centers melt into the warm spaghetti.
Finish with fresh basil, cracked black pepper, and a drizzle of olive oil.
Tips & Variations
- Add a splash of white wine after tomato paste to deglaze and deepen flavor.
- Butter finish: Stir in 1 Tbsp butter before adding Parmesan for a luxurious gloss.
- Make it spicy: Add extra red pepper flakes or chili oil on top.
- Vegetarian version: Skip pancetta and add roasted zucchini or sautéed mushrooms.
- Visual tip: Save a few blistered tomatoes and pancetta bits for garnish.
Pairing Ideas
- Side: Arugula salad with lemon vinaigrette
- Wine: Light Pinot Noir or Sauvignon Blanc
- Dessert: Tiramisu or affogato for a true Italian finale
Storage & Reheating
This pasta is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
Reheat gently on the stove with a splash of water or olive oil. Add fresh burrata on top again before serving — it won’t reheat well.
Frequently Asked Questions
Can I use mozzarella instead of burrata?
Yes! Fresh mozzarella works well, though it won’t be as creamy as burrata.
What’s the difference between burrata and mozzarella?
Burrata has a soft, creamy center (made with stracciatella and cream), while mozzarella is solid throughout.
Can I make this ahead?
You can prep the sauce up to a day in advance. Cook the pasta and add burrata right before serving for best texture.
Can I make it spicy?
Absolutely. Double the red pepper flakes or drizzle chili oil before serving.
Video Tutorial
Feel free to check out the video I posted below to use as a visual guide when making this dish!
Spaghetti with Burrata, Pancetta, and Cherry Tomatoes
Ingredients
Method
- Boil pasta until al dente; reserve 1½ cups pasta water.
- In a skillet, cook pancetta until crisp; remove.
- Add garlic and red pepper flakes, sauté 1 minute.
- Add cherry tomatoes; cook 5–6 minutes until blistered.
- Stir in tomato paste; cook 1–2 minutes, then add crushed tomatoes and ½ cup pasta water. Simmer 7–10 minutes.
- Return pancetta and pasta to pan; toss with lemon juice and Parmesan.
- Plate and top with torn burrata and fresh basil. Drizzle with olive oil and serve hot.
Nutrition
Notes
- Burrata melts best when added to hot but not boiling pasta.
- Add a splash of white wine or butter for extra richness.
- Save leftover sauce for next-day toast or polenta.
