There’s something magical about a bowl of Creamy Lemon & Burrata Tagliatelle—it’s bright, buttery, and irresistibly luscious. Devotees of simple, flavorful pasta dishes swear by the silky texture of burrata melting into tangy lemon cream, all hugged by ribbons of tender tagliatelle. The toasted pine nuts? A golden crunch that takes every forkful to the next level. Whether it’s a cozy dinner or a weekend delight, this recipe delivers comfort and elegance without fuss.
This dish checks all the boxes: quick prep, minimal ingredients, and maximum flavor. It’s one of those meals that feels like you’ve eaten at a little trattoria in the countryside. And when you taste how the lemon zest perks up the richness of the cream and cheese, you’ll know exactly what I mean.
Ready to see how easily it comes together? Let’s dive in. This one’s bound to become a favorite at your table.
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What Makes Creamy Lemon & Burrata Tagliatelle So Good
This recipe is comfort food with flair. It blends familiar Italian ingredients into something exciting yet effortlessly simple.
Why you’ll love it:
- Comes together in under 30 minutes
- Elegant enough for guests, easy enough for weeknights
- Perfect balance of creamy, tangy, nutty, and fresh
- Uses just one pot and one pan
- No obscure ingredients—everything’s pantry or market-ready
Flavor Profile:
The lemon cream is tangy and smooth, the burrata melts into the pasta like silk, and the toasted pine nuts provide a satisfying crunch. The fresh basil and Parmesan add the finishing savory herbaceous note that balances out the richness.
Benefits of this dish:
- Lemon adds brightness and natural vitamin C
- Burrata provides a satisfying protein-calcium combo
- Pine nuts offer heart-healthy fats
- Quick cooking means less stress, more flavor
This pasta proves that creamy doesn’t mean heavy—and a few fresh ingredients can go a long way.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Tagliatelle pasta | 12 ounces |
| Heavy cream | 1 cup |
| Large lemon | 1 (zested and juiced) |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Pine nuts | 1/4 cup |
| Burrata cheese | 1 ball |
| Parmesan cheese | 1/4 cup, freshly grated |
| Fresh basil | 1/4 cup, torn |
| Salt & black pepper | To taste |
Optional Add-Ins (see substitutions below):
- Baby arugula
- Spinach ribbons
- Roasted asparagus
- Capers or chopped sun-dried tomatoes
Tools You’ll Need
- Large pot for pasta
- Large skillet or sauté pan
- Microplane or fine grater (for lemon zest and Parmesan)
- Wooden spoon or silicone spatula
- Sharp knife for basil and garlic
- Citrus juicer (optional but helpful)
- Tongs for tossing the pasta
Ingredient Additions & Substitutions
Want to switch it up? Here are some flexible swaps and enhancements:
| Original | Substitute |
|---|---|
| Tagliatelle | Fettuccine, linguine, or pappardelle |
| Heavy cream | Half-and-half or coconut cream (for dairy-free) |
| Pine nuts | Toasted almonds, walnuts, or pistachios |
| Burrata | Fresh mozzarella or whipped ricotta |
| Basil | Flat-leaf parsley, chives, or baby arugula |
Pro tip: If you’re in love with lemon and cheese pasta combinations, you might also enjoy Lemon Pesto Rigatoni with Burrata.
How to Make Creamy Lemon & Burrata Tagliatelle
Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook the tagliatelle according to the package instructions until al dente. Before draining the pasta, set aside 1/2 cup of the cooking water.
Step 2: Toast the pine nuts
Heat olive oil in a large skillet set over medium heat. Add pine nuts and toast them, stirring frequently, until golden and fragrant (2–3 minutes). Transfer them to a small bowl to cool.
Step 3: Sauté the garlic
In the same skillet, stir in the minced garlic and cook for about a minute, just until it becomes aromatic without letting it brown.
Step 4: Make the lemon cream sauce
Pour the heavy cream into the skillet with garlic. Stir in the lemon zest and lemon juice. Let it simmer for 2–3 minutes to thicken slightly. Stir occasionally so it doesn’t scorch.
Step 5: Combine the pasta and sauce
Add the drained tagliatelle and a splash of reserved pasta water to the skillet. Toss everything gently with tongs, adding a bit more pasta water if needed to create a smooth, creamy consistency.
Step 6: Plate and finish
Transfer the creamy pasta to bowls. Tear the burrata over the top, sprinkle with Parmesan, scatter the toasted pine nuts, and finish with fresh basil. Season with salt and pepper to taste.
This is the part where I usually stand over the pan and “taste test” more than I should. The smell alone is hard to resist!
What to Serve With It
This dish is rich yet refreshing, so balance it with something crisp or acidic on the side:
- A simple arugula salad with lemon vinaigrette
- Grilled zucchini or asparagus spears
- Crispy chickpeas tossed in paprika
- Warm garlic flatbread or a thin baguette
If you love orzo-based sides, try pairing with the vibrant Chickpea Orzo Bowl—its tangy tahini notes play beautifully with the creaminess here.
Tips for Perfect Results
- Zest first, juice second: It’s harder to zest a lemon once it’s cut.
- Use room temp burrata: It melts better and spreads more evenly over the pasta.
- Salt your pasta water like the sea: It’s your first layer of flavor.
- Don’t overcook garlic: Burnt garlic = bitter sauce.
- Fresh pasta? Decrease boiling time to avoid overcooking.
Storing Leftovers
This dish is best served fresh, but if you do have leftovers:
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days |
| Reheating | Gently warm in a skillet with a splash of cream or water |
| Freezing | Not recommended—the texture of burrata doesn’t hold up |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 15 g |
| Fat | 32 g |
| Carbohydrates | 48 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 180 mg |
| Calcium | 150 mg |
These values are approximate and can differ depending on the exact ingredients used.
Frequently Asked Questions
Can I use other pasta shapes?
Absolutely! Fettuccine, linguine, or even spaghetti works well with this sauce.
What if I can’t find burrata?
Try fresh mozzarella or a dollop of ricotta. It might be different, but it’ll still taste amazing.
Can I make this dairy-free?
Use coconut cream instead of heavy cream and swap burrata with a cashew-based cheese or dairy-free mozzarella.
How can I make it more filling?
Add sautéed mushrooms, grilled chicken, or chickpeas for extra substance. For inspiration, check out this wholesome Cranberry Spinach Orzo with Toasted Walnuts & Feta.
How do I reheat leftovers without drying it out?
Add a splash of water or cream to the skillet and reheat gently over low heat while stirring frequently.
Conclusion: Creamy Lemon & Burrata Tagliatelle Is Always a Good Idea
When life calls for something special but simple, this Creamy Lemon & Burrata Tagliatelle with Crispy Pine Nuts rises to the occasion. It’s one of those recipes that impresses without the stress—a restaurant-quality dish that’s deeply satisfying, fresh, and fun to make.
Whether you’re cooking for guests or just need a pick-me-up on a random Tuesday, this recipe delivers. And once you try that creamy lemon sauce with melting burrata and a sprinkle of pine nuts, you might find yourself making it again before the week is out.
Looking for more lemony, cheesy inspiration? Don’t miss Lemon Pesto Rigatoni with Burrata.
Did You Try This Recipe?
I’d love to hear how it turned out! Leave a review below and don’t forget to share a photo of your Creamy Lemon & Burrata Tagliatelle on Pinterest.
Save it now to your dinner boards and tag it #RecipesRealm for a chance to be featured.
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Creamy Lemon & Burrata Tagliatelle with Crispy Pine Nuts
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Lemon & Burrata Tagliatelle with Crispy Pine Nuts is your new weeknight luxury. A dreamy lemon-infused cream sauce wraps around tender tagliatelle, crowned with melty burrata, nutty golden pine nuts, and fresh basil. Bright, buttery, and satisfying—this comforting pasta is ready in just 25 minutes and will make you feel like you’re dining in a sunny Italian kitchen.
Ingredients
- 12 ounces tagliatelle pasta
- 1 cup heavy cream
- 1 large lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup pine nuts
- 1 ball burrata cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook tagliatelle until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add pine nuts and toast until golden, about 2–3 minutes. Transfer to a small bowl and set aside.
In the same skillet, add the minced garlic and sauté until just fragrant, about 1 minute.
Pour in the heavy cream and stir in lemon zest and juice. Simmer the sauce gently for 2–3 minutes, until slightly thickened.
Add the cooked tagliatelle to the skillet along with a splash of reserved pasta water. Toss gently to coat, adding more water if needed to loosen the sauce.
Divide pasta into bowls. Tear the burrata over the top and sprinkle with Parmesan, toasted pine nuts, and basil.
Season with salt and freshly cracked black pepper to taste. Serve immediately.
Notes
Bring a large pot of salted water to a boil. Cook tagliatelle until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add pine nuts and toast until golden, about 2–3 minutes. Transfer to a small bowl and set aside.
In the same skillet, add the minced garlic and sauté until just fragrant, about 1 minute.
Pour in the heavy cream and stir in lemon zest and juice. Simmer the sauce gently for 2–3 minutes, until slightly thickened.
Add the cooked tagliatelle to the skillet along with a splash of reserved pasta water. Toss gently to coat, adding more water if needed to loosen the sauce.
Divide pasta into bowls. Tear the burrata over the top and sprinkle with Parmesan, toasted pine nuts, and basil.
Season with salt and freshly cracked black pepper to taste. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3 g
- Protein: 15g
- Cholesterol: 85 mg