Bring a large pot of salted water to a boil. This helps to flavor the pasta as it cooks.

Add the fettuccine or spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a large skillet, heat the olive oil over medium heat. This will help to infuse the oil with flavor.

Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they soften and start to burst.

Pour in the heavy cream, stirring to combine. This will create a rich and creamy sauce.

Season with salt and black pepper, adjusting to taste.

Add the torn basil leaves and stir to combine, allowing the flavors to meld for another minute.

Add the drained pasta to the skillet with the sauce, tossing gently to coat the pasta evenly.

If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Transfer the pasta to serving plates, and top each serving with a generous piece of burrata cheese.

Sprinkle with grated parmesan cheese and additional basil if desired. Serve immediately.