If there is one dish that is simple, sophisticated, and impressive at the same time, it is this lemon and herb spaghetti with burrata and roasted garlic. This recipe combines the delicate acidity of lemon with the depth of roasted garlic, the fresh aroma of herbs, and the inimitable creaminess of burrata. Whether for a dinner with guests, a romantic dinner for two, or simply as a small culinary reward after a long day – this pasta dish is true soul food. The base is spaghetti cooked al dente, tossed in a velvety lemon and garlic sauce. Roasted garlic not only adds a nutty, slightly sweet aroma, but also harmonizes perfectly with the fresh herbs. The highlight: a whole burrata per plate, which releases its creamy filling when cut open and combines wonderfully with the pasta. Roasted garlic is very different from raw or fried garlic. Slowly cooking in the oven transforms its sharp flavor into a mild, almost caramel-like sweetness. It’s easier to digest and adds a pleasantly rounded, deep note to the sauce—perfect for those who love the taste of garlic but don’t like it to be overpowering. Burrata is an Italian fresh cheese specialty made from mozzarella and cream. From the outside, it looks like a classic mozzarella ball—but inside lies a creamy, runny filling that oozes out when cut. This very texture makes it the perfect accompaniment to warm dishes like pasta, where it blends with the sauce to create a luxurious flavor experience.
📋 Ingredients (serves 2-3)
225g spaghetti
1 whole head of garlic
1 tbsp olive oil (plus more for drizzling)
1 tbsp unsalted butter
Zest and juice of 1 organic lemon
½ tsp chili flakes (optional)
Salt and freshly ground black pepper
60g fresh basil, chopped
60g fresh parsley, chopped
225g burrata (1 large or 2 small balls)
Freshly grated Parmesan cheese (optional)
🔪 Preparation
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