[cooked-sharing]
Bring a large pot of salted (about 1 tbsp Kosher salt) water to a boil.
Add the pasta and cook for al dente according to the directions on the package.
Remove 1 cup of pasta water from the pot and drain the pasta.
Heat a large sauté pan over a medium flame and add the olive oil.
Add the garlic and lemon zest and cook for about 45 seconds.
Add the Calabrian chili paste and stir.
Toss in the cooked pasta, add fresh cracked black pepper, stir, and squeeze the juice of half of the lemon over the pasta.
Slowly add the reserved pasta water to thin, if needed.
Toss in the Parmesan and immediately transfer to a large serving platter.
Top with the burrata and remaining Parmesan cheese to serve.
Ingredients
Directions
Bring a large pot of salted (about 1 tbsp Kosher salt) water to a boil.
Add the pasta and cook for al dente according to the directions on the package.
Remove 1 cup of pasta water from the pot and drain the pasta.
Heat a large sauté pan over a medium flame and add the olive oil.
Add the garlic and lemon zest and cook for about 45 seconds.
Add the Calabrian chili paste and stir.
Toss in the cooked pasta, add fresh cracked black pepper, stir, and squeeze the juice of half of the lemon over the pasta.
Slowly add the reserved pasta water to thin, if needed.
Toss in the Parmesan and immediately transfer to a large serving platter.
Top with the burrata and remaining Parmesan cheese to serve.