Ingredients :

• Burrata — It’s the heart of the dish — literally. The outside looks like mozzarella but the inside, the stracciatella, is a thick, sweet cream that melts on contact with heat. Buy it the same day, or at most the day before. A three-day-old burrata shows and tastes: the cream becomes grainy and loses its softness. In supermarkets, vacuum-sealed Italian brands do the job. From a cheesemonger, it’s even better.
• Parmesan — Not the powdered parmesan in a green plastic jar — that doesn’t melt properly and gives unsightly lumps. A piece of Parmigiano Reggiano that you grate yourself is the difference between a smooth sauce and a sticky pile of cheese. Grate it fine, almost like snow. It incorporates better and creates a more stable emulsion with the cooking water.
• Olive oil — In a recipe with so few ingredients, you can really taste the oil. Use an extra virgin that is fruity without being aggressive. No need for an overpriced bottle, but avoid blended oils sold in five-liter cans. It provides the base flavor and the final gloss on the plate.
• Cooking water — Technically not on the ingredient list, but it’s what transforms the oil and parmesan into a sauce. The starch released by the pasta during cooking creates a natural emulsion. Absolutely save a cup before draining — once the water is in the sink, it’s too late.