Bring a large pot of salted water to a boil. Add the turmeric and then add the pasta in. You can add saffron instead of turmeric to avoid the taste.
Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet, melt the unsalted butter over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to brown the garlic to avoid bitterness.
Stir in the heavy cream, truffle oil, salt and pepper.
Let the sauce simmer gently for 2-3 minutes to thicken slightly.
Gradually add freshly grated Parmesan cheese to the sauce, stirring constantly until fully melted and smooth.
If the sauce becomes too thick, add reserved pasta water a little at a time to achieve your desired consistency.
Add the cooked spaghetti to the skillet with the sauce.
Toss until the pasta is evenly coated with the creamy truffle sauce.
Top each serving with a generous piece of burrata cheese.
Serve while warm!
