Difficulty Level: Easy
Total Time: 1.5 hours
Serving Size: 2-4 servings
1/2 lb. Creste di Gallo
1 tbsp. extra virgin olive oil
1 bulb roasted garlic
3/4 cup sun-dried tomatoes, chopped
Juice of 1 lemon
1 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1/4 cup chopped basil
4 oz. stracciatella or burrata
Salt to taste
Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45 minutes.
Bring a large pot of water to a boil.
Sauté the sun-dried tomatoes over medium-low heat for 2-3 minutes. Add the juice of 1 lemon and roasted garlic.
Remove from heat and stir in the heavy cream and grated Parmigiano. Add salt and more Parmigiano to taste.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water
Strain the pasta and add it to the sauté pan along with the sundried tomato cream sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time.
Add the chopped basil and toss again.
Plate and top with stracciatella and more basil.