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Bring water and salt to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
Toast pine nuts in a dry skillet over medium heat until golden brown and fragrant. Set aside.
Heat olive oil in a large skillet. Add garlic and sauté for 30 seconds until fragrant. Stir in heavy cream, Parmesan cheese, lemon zest, lemon juice, sea salt, and black pepper. Simmer until smooth and slightly thickened.
Add the cooked rigatoni and toss until evenly coated. Stir in reserved pasta water as needed for a silky sauce. Fold in the chopped basil and remove from heat.
Transfer the pasta to a serving platter. Tear the burrata over the warm rigatoni, allowing it to soften and melt slightly into the sauce.
Sprinkle with toasted pine nuts, drizzle with olive oil, and finish with flaky sea salt.
Garnish with fresh basil leaves, extra lemon zest, and Parmesan cheese. Serve immediately.