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Burrata Mushroom Farfalle | Steph the Sommelier

Burrata Mushroom Farfalle

Burrata Mushroom Farfalle

15 mins prepServes 4

A rich and flavorful pasta dish combining dry farfalle pasta, pancetta, fresh herbs, and creamy burrata. Paired with the bright and complex Rivera Il Falcone Castel del Monte Riserva wine from Puglia, this meal highlights the earthiness of mushrooms and the creaminess of cheese with a perfect balance of flavors.

4 servings

What you need

shallot

salted butter

3 tbsp salted butter

lemon juice

1 fl oz lemon juice

salt

1 tsp salt

fresh garlic

3 clove fresh garlic

pancetta

7 ⅛ oz pancetta

pepper

burrata

extra-virgin olive oil

1 tbsp extra-virgin olive oil

cremini mushroom

2 cup cremini mushroom

fresh basil

1 cup fresh basil

farfalle pasta

2 cup farfalle pasta

parmigiano reggiano cheese

1 oz parmigiano reggiano cheese

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Instructions

1: Cook pasta according to package directions. Lightly coat with olive oil and set aside.

2: Heat the pan over low-medium heat and add chopped Pancetta. Cook until it starts to crisp up, then set it aside.

3: Add butter, shallots, and garlic to the pan. Stir until fragrant and starting to soften.

4: Add mushrooms, toss to coat, and season with salt and pepper. Simmer for 15-20 minutes or until soft.

5: Pour the mushroom mixture over the cooked pasta. Add Pancetta, fresh herbs, grated cheese, and lemon juice. Toss to coat.

6: Pull apart the Burrata and spread it over the pasta. Season with more lemon juice, salt, and pepper. Enjoy!

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