Spaghetti with Creamy Burrata and Eggplant Recipe

Ingredients:

• 1 pound spaghetti
• 1 large eggplant, cut into 1 inch cubes
• 2 garlic cloves, minced
• 2 cups heavy cream
• 4 burrata balls, cut into small pieces
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Place the eggplant cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast for about 20 minutes, or until tender and lightly browned. Set aside.
3. Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions.
4. In a separate pan, heat the minced garlic in olive oil until fragrant.
5. Pour in the heavy cream and add the roasted eggplant, stirring to combine.
6. Simmer the cream sauce over low heat for a few minutes until the sauce thickens and coats the back of a spoon. Add salt and pepper to taste.
7. Add the cooked spaghetti directly to the cream sauce and toss until the spaghetti is coated.
8. Add the burrata pieces and stir gently until the cheese melts and the sauce becomes creamy.
9. Top with grated Parmesan cheese and chopped basil.
10. Serve hot and enjoy!

Verdict:

This Spaghetti with Creamy Burrata and Eggplant recipe is the perfect combination of creamy, savory, and indulgent. The roasted eggplant adds a subtle earthy note, while the burrata contributes richness and texture to the dish. The creamy sauce is the star, combining the heavy cream, garlic, and Parmesan cheese to create a luscious coat for the spaghetti. This recipe is perfect for a special dinner or a cozy night in.

Serving Suggestions:

This dish pairs well with a simple green salad and a glass of red wine. Add crushed red pepper flakes for a little heat if desired.