Remove the burrata from the fridge at least 30 minutes before serving. Cold burrata is firm and tight - at room temperature, the creamy stracciatella centre will flow beautifully when your diners break into it. Set it on a plate lined with paper towel to catch any excess liquid.

Heat a large, dry frying pan over medium-high heat. Lay the prosciutto slices flat in the pan (work in batches if needed, don't overlap). Cook for 1-2 minutes per side until deeply golden and crisp. The slices will curl and shrink as they cook. Transfer to a plate lined with paper towel. Once cool enough to handle, crumble or break into rough shards. Set aside. Keep the rendered prosciutto fat in the pan - you'll use it to fry the capers next.

With the prosciutto fat still in the pan over medium-high heat, wait until it shimmers. A good test is to drop one caper in - it should sizzle immediately and vigorously. Add the remaining capers carefully (they will splutter, so stand back). Fry for 60-90 seconds until they open up like tiny flowers and turn crispy. Remove with a slotted spoon to paper towel. These will crisp further as they cool. Wipe the pan clean but don't wash it - you want those savoury flavour traces for the brown butter.

Prepare the herb-embedded pasta. Lay out your fresh pasta sheets on a lightly floured surface. Scatter the ground lemon myrtle, finely grated lemon rind, and fresh basil leaves evenly across one sheet. Place a second pasta sheet on top and press firmly to seal the herbs between the layers. Cut into tagliatelle strips. Bring a large pot of water to a rolling boil with a dash of salt and the crushed garlic. Cook the fresh pasta for 2-3 minutes until al dente - fresh pasta cooks much faster than dried. Before draining, scoop out a full cup (250ml) of the starchy pasta water. This is your secret weapon for bringing the sauce together later.

While the pasta cooks, place the butter cubes in the same frying pan. Set it over medium heat. The butter will melt, then foam, then begin to spit as the water cooks out. Swirl the pan gently and watch closely. After about 3-4 minutes, the foam will subside and you'll see golden-brown flecks forming at the bottom of the pan. The butter will smell intensely nutty and toasted. This is the moment. Immediately pull the pan off the heat.

With the pan off the heat, add the crushed garlic. Stir for 30 seconds - the residual heat will soften the garlic without burning it. Add the lemon zest and squeeze in the lemon juice.

Return the pan to medium-low heat. Add the drained tagliatelle and about half the reserved pasta water (125ml). Toss everything together vigorously using tongs, lifting and turning the pasta so every strand is coated. The starch in the pasta water will emulsify with the butter to create a glossy, silky sauce that clings to the tagliatelle. If the sauce looks too thick or the pasta is clumping, add more pasta water a splash at a time. Season with salt and pepper to taste.

Divide the dressed tagliatelle between two wide, shallow bowls (or four smaller servings). Use tongs to twirl the pasta into a neat mound in the centre of each bowl. Place a whole burrata directly on top of the pasta mound - this is your centrepiece. Scatter the crispy prosciutto shards and fried capers generously over and around the burrata. Tear fresh basil leaves and scatter them across the top. Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt over the burrata.

Bring the bowls to the table and let your diners break into the burrata themselves. When they cut or tear it open, the creamy stracciatella will spill out over the hot pasta and become part of the sauce. This is the hero moment, and it's half the joy of the dish.