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Rich and creamy, this pasta with burrata, peas and prosciutto sounds almost too good to be true.
1 pound bucatini pasta
1/3 cup fresh parsley chopped
1/2 cup fresh basil chopped
1/2 cup freshly grated parmesan
salt and freshly ground black pepper to taste
pinch of chili or crushed red pepper flakes
6 tablespoons butter cubed or melted
1 1/2 cups fresh or frozen peas thawed
12 slices fresh prosciutto roughly torn
8 ounces burrata cheese
olive oil for drizzling
Bring a large pot of salted water to boil. Cook the pasta as directed on box, until al dente.
While pasta boils, whisk the eggs in a bowl.
Add the parmesan to the eggs.
Chop and add basil and parsley to the mixture with a pinch of salt, pepper and crushed red pepper flakes. Whisk well.
Once pasta is finished cooking, drain and put back into the original pot used to boil.
Quickly add the egg mixture to the hot pasta and toss for 2-3 minutes so the eggs cook and form a creamy sauce.
Add the butter and peas and toss once more. Season with salt and pepper to taste.
Add the prosciutto and toss again.
Top your dish with burrata, a drizzle of olive oil and fresh watercress.
For more tasty pasta recipes, see the gallery below!