There’s nothing I love more than carbs. Except carbs with cheese. When I first discovered burrata in an entree at Universal (RIP) a while ago, my mind was kind of blown. I’ve loved mozzarella even as a kid in Germany. But seriously – an oozing, creamy interior makes that stuff even better. So whenever I see burrata on any menu, I always want to order it.
When I saw a Donna Hay spaghetti recipe with burrata floating around on Instagram, I knew this was the kind of dinner I’d fall in love with.
Eric made the recipe with Woolworths Select burrata. Granted, the burrata itself wasn’t that great (not oozy enough in the middle). But even then the spaghetti was uber-delicious. The charred cauliflower added texture, and I really loved how the fresh thyme really stood out. And the sauce itself is the embodiment of decadence with pouring cream, bucket-loads of grated parmesan, and egg yolks. The burrata is torn on top in the end, and then semi-melts into stringy deliciousness.
This isn’t for dieters by any means. But if you’re looking to splurge on a delicious, rich pasta (ie. for me that’s all day every day), it’s the one for you.