Perfect Bucatini with Pesto and Burrata

Posted on June 10, 2025

Oh, hello there! Come on in! Let me tell you about one of my absolute favorite quick dinners. Have you ever made a gorgeous batch of fresh pesto, or even bought a really nice one from the store, only to toss it with pasta and watch it all slide right off the noodles, leaving you with something that looks a little… sad? Like naked pasta swimming in a slick of green oil?

Yep, I’ve been there. More times than I care to admit! For the longest time, achieving that beautifully coated, restaurant-style pesto pasta felt like some kind of culinary magic trick I just couldn’t master. But guess what? The secret is incredibly simple, and it results in a dish that’s creamy, bursting with fresh flavor, and feels utterly luxurious.

This Bucatini with Pesto and Burrata recipe isn’t just about combining delicious ingredients; it’s about a technique that ensures every single strand of pasta is lovingly coated in that vibrant green goodness. It’s the difference between just eating pasta with pesto, and eating pasta that is one with the pesto. And when you add creamy burrata cheese? Oh, my. Prepare for a weeknight dinner game-changer.

Why This Pesto Pasta with Burrata is a Keeper

Besides solving the age-old pesto-clinging dilemma, this recipe offers a multitude of reasons to become a regular in your cooking rotation:

The Texture is Unbeatable: Bucatini, with its hollow center, is absolutely perfect for trapping sauce. When combined with a clinging pesto and creamy burrata, every bite is a textural delight.
It’s Surprisingly Fast: Once the pasta is cooked, the sauce comes together in mere minutes. It’s truly a weeknight warrior.
Fresh, Bright Flavors: Pesto inherently brings the taste of summer with basil, garlic, and nuts (or seeds!). The richness of burrata balances this beautifully.
Customizable: While I adore the bucatini with pesto and burrata combo, this technique works with many pastas and you can easily add other elements.
That Clinging Sauce Secret: Seriously, once you know this trick (and I’m going to spill it all!), you’ll never make oily, separated pesto pasta again. It’s a game-changer for anyone who loves pesto.

Gathering Your Ingredients for Pesto Perfection

Creating this dreamy Bucatini with Pesto and Burrata starts with sourcing quality ingredients. While the list is relatively short, each component plays a vital role in building the final dish’s flavor and texture profile. Think of these as the building blocks for that glossy, irresistible sauce and creamy finish.

Here’s what you’ll need to bring this delicious pasta dish to life:

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Bucatini or Thick Spaghetti (1 pound): This is your foundation! Bucatini, a thick, hollow spaghetti-like pasta, is fantastic because the pesto and reserved pasta water get trapped inside and cling to the exterior beautifully. If you can’t find bucatini, a good quality thick spaghetti or even linguine will work, though you might lose a little of that fun hollow texture. Choosing a pasta with some surface area or texture helps the sauce adhere.
Fresh Pesto (1 cup): Whether you’re using your own vibrant homemade pesto made with fragrant basil, toasted pine nuts, pungent garlic, salty Parmesan, and rich olive oil, or a high-quality store-bought version, make sure it’s fresh and flavorful. The quality of your pesto will directly impact the final taste of your bucatini with pesto and burrata. Store-bought is totally fine for convenience!
Grated Parmesan Cheese (1/2 cup, plus more for serving): This isn’t just for topping; Parmesan cheese is a secret weapon in creating that clinging sauce! Its salty, umami-rich flavor also enhances the pesto and adds depth. Opt for freshly grated Parmigiano-Reggiano if possible – it melts better and has a superior flavor compared to pre-shredded.
Reserved Pasta Water (1/4 cup specifically for the sauce, reserve about 1/2 cup total): This is the magic ingredient we talked about! The starchy water left behind after cooking your pasta is liquid gold. It helps to emulsify the pesto (which is essentially an oil and herb mixture), binding it to the noodles and creating a glossy, creamy sauce without needing heavy cream. Don’t forget to save it!
Fresh Burrata or Fresh Ricotta Cheese (8 ounces, torn or scooped): This is the crowning glory! Burrata is fresh mozzarella with a creamy, dreamy stracciatella filling. When torn over hot pasta, it melts slightly into pockets of pure bliss. If you can’t find burrata, good quality fresh ricotta is an excellent alternative, offering a lovely creamy contrast to the pesto-coated pasta.
Fresh Arugula or Mixed Greens (1 cup): Adding fresh greens at the end introduces a wonderful peppery bite (with arugula) or a fresh, vibrant contrast to the richness of the pasta, pesto, and cheese. It also adds a pop of color and lightness. Baby spinach is another good option here.
Red Pepper Flakes (optional, for garnish): Just a pinch adds a subtle warmth and heat that complements the rich flavors beautifully, cutting through some of the richness. If you love a little spice, don’t skip this!

Having all your ingredients prepped and ready before you start cooking the pasta will make the assembly process seamless, which is key for getting that sauce to cling properly.

Crafting Your Bucatini with Pesto and Burrata: Step-by-Step Explained

Ready to ditch sad, naked pasta forever? The process for making this Bucatini with Pesto and Burrata is straightforward, but paying attention to a few key moments is what elevates it from good to absolutely perfect. We’re going to focus on building that luscious, clinging sauce right in the pot with the pasta.

Bring the Water to a Rolling Boil: Grab your largest pot and fill it with plenty of water. You want enough water for the pasta to swim freely, which helps it cook evenly and prevents sticking. Add a generous amount of salt – think like the sea! Salting the water seasons the pasta from within as it cooks, which is crucial for the overall flavor of your dish. Bring this to a vigorous, rolling boil before adding the pasta.
Cook the Pasta to Al Dente and Save That Starchy Water: Carefully add your bucatini or spaghetti to the boiling, salted water. Stir it immediately to prevent the strands from sticking together. Cook the pasta according to the package directions, but aim for al dente. This means it should be cooked through but still have a slight bite to it. Pasta that’s too soft can become mushy when tossed with sauce, while al dente pasta holds up and integrates better. Just before you’re about to drain the pasta, use a heatproof mug or ladle to scoop out about 1/2 cup of the starchy cooking water and set it aside. This cloudy water is the secret weapon!
Drain the Pasta – No Rinsing Allowed!: Once the pasta is perfectly al dente, drain it thoroughly in a colander. This next part is critical: do not rinse the pasta. Rinsing washes away the precious starch that coats the noodles. This starch is what will help the pesto emulsify with the pasta water and cling beautifully to the bucatini. Let any excess water drain off, but don’t run it under the tap.
Return Pasta to the Warm Pot: Immediately transfer the drained, starchy pasta back into the warm pot you just used (off the heat). The residual warmth of the pot helps everything come together, but keeping it off the direct heat prevents the sauce from potentially breaking or the pesto from losing its vibrant color and fresh flavor.
Add the Pesto: Pour the cup of fresh pesto directly over the hot pasta in the pot. It might look like a lot, but trust the process!
Introduce the Magic Ingredients: Pasta Water and Parmesan: Here’s where the transformation happens! To the pot with the pasta and pesto, add about half of the reserved pasta water you set aside (start with 1/4 cup) and the entire 1/2 cup of grated Parmesan cheese. This combination of starch from the water, fat from the pesto’s olive oil, and the emulsifying properties of the cheese is what creates that desirable, clinging sauce.
Toss and Emulsify Until Glossy: Using tongs, gently but continuously toss the pasta. As you toss, the warmth of the pasta, the starch in the water, the oil in the pesto, and the cheese will work together. The water and oil will emulsify (think like shaking a vinaigrette), and the cheese will melt slightly and help bind everything. Keep tossing until every single piece of bucatini or spaghetti is coated in a beautiful, glossy, rich sauce. It shouldn’t be watery or oily; it should look integrated and creamy. If the sauce seems too thick or not quite coated enough, add another tablespoon or two of the reserved pasta water and toss again until you reach your desired consistency. You may not need all 1/2 cup of the reserved water, but it’s always better to have more than not enough!
Divide and Top with Creamy Bliss: Once the pasta is perfectly coated and glossy, divide it immediately among your serving bowls. This pasta is best served hot, right after saucing. Take your fresh burrata or ricotta cheese and tear or scoop generous dollops over the center of each pasta portion. The warmth of the pasta will start to gently soften the cheese.
Finish and Serve: Sprinkle each bowl generously with fresh arugula or mixed greens. Add a little extra grated Parmesan cheese over the top for good measure, and if you like a touch of heat, finish with a pinch of red pepper flakes. Serve immediately and prepare for happy sighs from everyone at the table!

Making pasta that clings perfectly to its sauce is truly one of those fundamental skills that makes a huge difference in the enjoyment of a dish. This method for bucatini with pesto and burrata will change your pesto pasta game forever!

Tips for Perfect Pesto Pasta Every Time

Even though the secret weapon (pasta water!) is simple, a few extra tips can ensure your Bucatini with Pesto and Burrata turns out amazing every single time:

Quality Ingredients Matter: Since this dish is so simple, the flavor really relies on the quality of your main components. Use good pasta, flavorful pesto (whether store-bought or made from scratch), and fresh burrata or ricotta.
Don’t Overcook the Pasta: Al dente pasta provides structure and the best texture for saucing. Overcooked pasta can break down and become mushy.
Always Reserve Pasta Water: This cannot be stressed enough! Even if you think you won’t need it, scoop out that starchy water before draining. You can always discard it later, but you can’t magic it back if you forget.
Toss, Toss, Toss: Don’t just stir the pesto and pasta water in. Gentle but continuous tossing with tongs helps create that emulsification and ensures even coating.
Work Quickly: Tossing the pasta with the sauce immediately after draining while everything is hot is key to the sauce emulsifying properly and clinging.
Adjust Consistency with Pasta Water: If your sauce seems too thick, add more reserved pasta water, a tablespoon at a time, tossing continuously until it’s just right – glossy and coating the pasta without being soupy.
Serving Temperature is Key: This dish is best enjoyed right away while the pasta is hot and the burrata is starting to melt.

What to Serve With Bucatini with Pesto and Burrata

This Bucatini with Pesto and Burrata is hearty enough to be a complete meal, but it also pairs wonderfully with a few simple sides to round things out. A light, crisp salad is always a good choice – something like an Elevated Avocado Salad or mixed greens with a simple lemon vinaigrette works beautifully to cut through the richness of the cheese and pesto.

A crusty bread is also a must for soaking up any extra sauce – maybe some warm Cheesy Garlic Bombs? Simple roasted vegetables like cherry tomatoes or zucchini would also be a lovely addition, either served alongside or even tossed into the pasta at the end.

Your Bucatini with Pesto and Burrata Questions Answered (FAQ)

Got questions about making the best Bucatini with Pesto and Burrata? You’re not alone! Here are some common queries:

Can I make this recipe gluten-free?

Yes, absolutely! The key technique of using starchy pasta water to emulsify the sauce works just as well with gluten-free pasta. Just be sure to choose a high-quality gluten-free pasta that holds its shape well and follow the package directions for cooking until al dente. You’ll still get that wonderful clinging sauce and delicious flavor.

What if I can’t find burrata?

No problem at all! As mentioned in the ingredients section, good quality fresh ricotta cheese is an excellent substitute. It provides a similar creamy texture and mild flavor that complements the pesto beautifully. Just dollop spoonfuls of ricotta over the hot pasta before serving. Creamy fresh mozzarella, torn into pieces, could also work, though it won’t melt quite the same way as burrata.

Can I add protein to this dish?

Definitely! This pasta dish is delicious as is, but you can easily add cooked protein for a more substantial meal. Grilled or pan-seared chicken, such as our Crispy Baked Chicken Bites or simple Pan-Seared Chicken Breast, sliced steak, or sautéed shrimp are all fantastic additions. Cook your protein separately and add it to the finished pasta bowls just before serving, or gently toss it into the pot with the pasta and sauce right at the end to warm through.

Why is my pesto pasta sauce still oily?

If your sauce is oily and not clinging, it’s likely due to not enough starchy pasta water being added or not tossing the pasta vigorously enough while it’s hot. The starch from the pasta water is crucial for emulsifying the oil in the pesto and creating a creamy bond with the noodles. Make sure you reserve enough water (start with 1/4 cup for this amount of pasta) and toss well with the Parmesan cheese immediately after draining. If it’s still not coming together, add another tablespoon or two of hot pasta water and keep tossing until it becomes glossy.

Can I use dried herbs instead of fresh for the pesto?

While technically possible, it’s highly recommended to use fresh basil for pesto. Dried basil doesn’t have the same vibrant flavor or aroma, and the texture won’t be the same. If making your own pesto, stick to fresh herbs for the best results. If using store-bought, look for one that lists fresh basil prominently.

How do I store leftovers?

Leftover bucatini with pesto and burrata can be stored in an airtight container in the refrigerator for 2-3 days. Keep in mind that the burrata is best fresh, so it might not be as creamy upon reheating. When reheating, you may need to add a splash of water or broth to loosen the sauce and restore some moisture, as the pasta will absorb the sauce as it sits.

Enjoy Your Homemade Bucatini with Pesto and Burrata!

Seriously, knowing this one simple trick about using pasta water has completely transformed how I make pesto pasta. This Bucatini with Pesto and Burrata is now one of my absolute favorite easy dinners – it feels fancy, but it comes together so quickly! The combination of the perfectly coated pasta, the fresh pesto flavor, and the meltingly creamy burrata is simply divine.

Give this recipe a try tonight and let me know what you think! Did the pasta water trick change your life too? Leave a comment below and tell me all about your pesto pasta perfection! Happy cooking!

Bucatini with Pesto and Burrata