The spaghetti with burrata cream and zucchini, garnished with crispy pork cheek, is one of the main courses I absolutely love the most. The cream is tasty, delicious, and envelops the spaghetti, turning it into a chef-worthy dish with just a few simple steps. This pasta is indeed very simple to make: in just a few minutes you will get a restaurant dish at home. With this spaghetti, you can impress anyone at the table, and everyone will love it, even the little ones thanks to the blended zucchini. To make the cream, we won’t even need cream.
Follow the very simple steps below, and also check out these spaghetti recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 2-3 people
- Cuisine: Italian
Ingredients
- 9 oz spaghetti
- 2 zucchini
- 2 slices pork cheek
- 1 burrata
- 1 clove garlic
- as needed extra virgin olive oil
- as needed salt
Tools
- Immersion Blender
Steps
Wash the zucchini, remove the ends, and slice them into rounds. Heat a drizzle of oil in a large pan and brown a clove of garlic. Sauté the zucchini for 5 minutes and add a pinch of salt. Remove the garlic and cook for another 5 minutes, sautéing until golden.
Meanwhile, take two slices of pork cheek, remove the rind, and cut them into cubes. Cook the pork cheek in a pan without adding oil: it will melt off all the fat with heat. It should be very crispy. Once ready, drain it and pat it dry on kitchen paper.
Cook the spaghetti in plenty of salted water.
Place the zucchini in a tall container, keeping some aside for later; add the burrata and blend with a stick blender or immersion blender, creating a tasty cream.
Pour the cream into the pan and add the well-drained al dente spaghetti. Remember: do not discard the pasta water. Sauté the spaghetti with the cream for a few minutes and add a ladle of cooking water to make it even creamier.
Remove the pasta from the heat. Plate and add the reserved zucchini and crispy pork cheek. Enjoy your meal!
Tips for you
✔ My advice is to choose bronze-drawn or rough pasta. This way, the cream will adhere perfectly and be even more delicious.
✔ To achieve creamy pasta, the secret is to use pasta water: just add one or two ladles to the pan where you sauté the spaghetti with the cream; this is due to the starch released from the pasta into the water, which allows the cream to bind perfectly to the pasta, creating that delicious creaminess we always (or almost always) see in restaurant dishes.
✔ Set aside the zucchini for plating and add the crispy pork cheek at the end.
✔ I used an immersion blender to make the cream. You can find it here: link.
Don’t miss the latest shrimp skewers 👉 recipe in the air fryer: ready in less than 10 minutes and super crispy.
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