Lemon Burrata Rigatoni

Lemon Burrata Rigatoni
Serves 2 to 4

Bring a large pot of water to a boil and season well with salt. Add 1/2 lb. of rigatoni or mezze rigatoni and cook until al dente. Strain and reserve 1 cup of pasta water.

In a large skillet set over medium heat, melt 2 tablespoons of olive oil and butter. Zest and juice a lemon into the pan and cook, stirring continuously, until the lemon is fragrant. Add the pasta water and reduce until about half the liquid remains. Add the pasta and 1 cup of pecorino and Parmesan and toss everything together until a silky sauce forms. Season with salt.

Plate the pasta and garnish with fresh basil, burrata cheese, a drizzle more of olive oil and a sprinkling of cheese.

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