Creamy Burrata and Crispy Prosciutto Pasta

"I just want to live in a world where it snows cheese and snowball fights are actually burrata ball fights. Is that too much to ask?"
-- @foodsofjane

Recipe Intro From foodsofjane

Talk about comfort food!  This hug-n-a-bowl comes complete with an alfredo-like sauce, crispy prosciutto and creamy burrata.  To really bring out the best in your burrata make sure to serve it at room temperature for maximum creaminess! 

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 1/2 pound pasta, of choice
  • kosher salt, to taste
  • 1 onion, sliced into half moons
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 1/2 cup grated gruyere cheese
  • 1/4 cup crumbled goat cheese
  • 1 cup heavy cream
  • 2 ounces prosciutto
  • 1 (8 ounce) ball fresh burrata cheese
  • freshly cracked black peppercorns, to taste


  • Step 1

    Bring a large pot of salted water to a boil. Add pasta and cook to al dente, about 9 minutes.

  • Step 2

    Meanwhile, in a large sauté pan over medium heat, add butter and melt. Add sliced onions and cook until softened and brown, about 15 minutes. Deglaze the pan with white wine, scraping any brown bits that have formed on the bottom. Set aside.

  • Step 3

    In a medium sauce pan, add heavy cream and bring to a very gently simmer. Add gruyere and coat cheese and cook until melted, whisking over low heat for about 5 minutes.

  • Step 4

    While the cheese sauce simmer, preheat the broiler to high. Add prosciutto to a sheet and place under the broiler for about 2 minutes, or until very crisp (keep a close eye on it!).

  • Step 5

    Toss the cooked pasta with onions and cream sauce. Add crispy prosciutto and burrata, then season to taste with salt and pepper and serve.