| Level: | Intermediate |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Two 8-ounce pieces Pecorino-Romano, such as Locatelli
- 1 head garlic, broken down into cloves and peeled
- Kosher salt
- 1 pound spaghetti
- 1/2 stick unsalted butter
- 1/4 teaspoon red chile flakes
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh Italian parsley
- 2 cups baby arugula
- Extra-virgin olive oil, for finishing
- One 4-ounce piece burrata
Instructions
- Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
- Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline.
- Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions.
- Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and chile flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine.
- Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1105 |
| Total Fat | 54 g |
| Saturated Fat | 31 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 171 mg |
| Sodium | 1815 mg |
Reviews
I would give this more stars if I could. Perfect recipe, not difficult at all. Flavors were amazing. I will use the garlic trick in other recipes – loved how it turned out.
I don’t usually give a review but WOW!!! This pasta has changed pasta for me for the rest of my life. Such great flavor & not difficult. Excellent, I will be making this a lot! Thank you!!!
Same question what to do with the pecorino after you boil it. Seems like a waste if you don’t use it someway
Curious as what happens to cheese, is it able to be used in any manner following it being cooked?
I’ve made this twice and making it again for a dinner party for my boss. It is the best pasta, I use linguini as the amazing broth coats each piece of pasta I just want to savor it. A couple of friends came over and I made it with some grilled fish and they couldn’t stop raving and wanted to take home my leftovers! Really makes for a memorable meal. I didn’t use the arugula and burrata, even though I bought it, it just was so good on its own, it didn’t need a topping, in my opinion
Strange recipe but so tasty! The boiled cheese and garlic gives the pasta a lovely delicate flavor. Maybe I didn’t have the best quality burrata, but I didn’t think that added much. Would definitely warm it a little before using it next time. Like others, I’m wondering what you can do with the pecorino after it is boiled. Guess I’ll experiment
Absolutely loved this pasta. What is one supposed to do with the pecorino after just using the water in which it was simmered for 30 minutes?
Yum! This is a really great pasta dish! Who would have thought of simmered cheese & 3x boiled garlic? Grazie Antonia!