Directions

1. In a small saucepan, heat the milk along with the garlic cloves, half sweet onion and bay leaf. Do no scald.
2. Cook the pasta according to directions on the side of the box. Once al dente, reserve a cup or two of the pasta cooking water, strain the rest and set pasta aside.
3. Cut the butter into chunks and add half to a small saucepan. Heat over medium low to melt but not burn.
4. Strain the warm milk and add to the melted butter.
5. Piece by piece, add the additional chunks of butter and make sure each melts to fully emulsify.
6. Add the cheese and fully incorporate.
7. Add a cup or so of the reserved pasta water to achieve the desired smooth texture.
8. Finally, add the chili powder and season with salt and pepper to taste.
9. Fold in the cooked pasta. Serve topped with a ball of burrata.