In a large pot filled with water, add a generous amount of salt and bring to a boil for the pasta, cover until boiling.
While the pasta water comes to a boil, prepare the additional ingredients by roughly chopping the turkey bacon, shallot, garlic, parsley and slicing the cherry tomatoes in half.
In a large skillet, begin browning the turkey bacon.
To help the turkey bacon not stick to the pan, add one tablespoon of water at a time to break up the bits on the bottom of the pan.
After about 10 minutes, the turkey bacon should be browned and slightly crisp. Remove from pan and set aside until later use.
Now is a good time to add the spaghetti to the boiling water.
In the same pan with the bacon drippings, saute the shallots and garlic. Continue to stir until ingredients become translucent and soft.
Pour in wine (or chicken broth) and begin deglazing the pan. Using a wooden spoon or spatula, begin breaking the pieces up off of the bottom of the pan.
Next, add the cherry tomatoes and allow them to cook down (releasing their juices) for about 2-3 minutes. Add salt and pepper if desired.
Add the cooked turkey bacon back to the pan with tomatoes and stir until combined.
The pasta should be al dente so begin transferring the cooked pasta to the pan with the charred tomatoes and turkey bacon.
Be careful to reserve one cup of pasta water for later use.
After adding the cooked pasta, add chopped parsley (reserving a bit for garnish), parmesan cheese and one cup of reserved pasta water.
Stir until combined. Add salt and pepper if desired. Transfer pasta dish to a serving bowl and add burrata cheese on top.
Sprinkle fresh cracked black pepper on top of the burrata and garnish with chopped parsley.
This dish is best served immediately, slicing the burrata in half to release the cream to be mixed in with the pasta.
Enjoy!
