This spaghetti dish is all about creamy, indulgent flavors and delightful textures. Al dente pasta is coated in a rich sauce made with Parmesan and crème fraîche, then topped with tender roasted tomatoes, fresh torn basil and buttery crispy breadcrumbs. The crowning glory is a generous dollop of burrata, which melts into the pasta, adding an extra layer of creaminess.
It’s a simple yet impressive meal that comes together in under 40 minutes. Perfect for a cozy dinner at home, this recipe proves you don’t need a fancy restaurant to enjoy a gourmet pasta experience.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat your oven to 400°F (200°C). Core the tomatoes and cut them into wedges. Place on a baking sheet, drizzle with olive oil, season with salt and pepper and roast for 15-20 minutes until softened and slightly caramelized.
- While the tomatoes roast, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the panko breadcrumbs and cook, stirring frequently, until golden and crispy, about 2-3 minutes. Transfer to a small bowl and set aside.
- In the same skillet, add the crème fraîche, grated Parmesan and a splash of reserved pasta water. Stir until smooth and creamy. Add the minced garlic and cook for 1 minute until fragrant.
- Add the drained spaghetti to the skillet with the sauce. Toss well, adding more pasta water as needed to achieve a silky consistency. Season with salt and pepper to taste.
- To serve, divide the pasta between plates. Top with roasted tomato wedges, tear the burrata into pieces and place on top, garnish with fresh basil leaves and sprinkle with the crispy panko breadcrumbs.
Recipe Tips
For the best texture, cook the spaghetti al dente as it will continue to cook slightly when tossed with the sauce.
Reserve more pasta water than you think you’ll need; the starchy water helps emulsify the sauce.
If burrata is not available, fresh mozzarella can be used as a substitute, though the texture will be less creamy.
FAQ
Can I use a different type of pasta?
Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine or even short pasta like penne. Adjust cooking time accordingly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or milk to restore creaminess.
Can I make this dish vegetarian?
Yes, this recipe is already vegetarian as it contains no meat. Ensure the Parmesan is made with vegetarian rennet if that is a concern.
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