Salt water aggressively. Cook mezze rigatoni just shy of al dente. Reserve 1 cup pasta water.
Add garlic, thyme, red pepper flakes (30–60 sec). Deglaze.
Add ½ cup white wine and reduce by half Add 1 cup heavy cream and simmer gently.
Stir in Parmesan until smooth, and add lemon zest + juice.
Add pasta + splashes of pasta water toss until glossy and coated.
Finish with burrata, basil, spicy breadcrumbs, and enjoy!
