Creamy garlic butter ditalini (Print View)

A quick, comforting ditalini pasta with garlicky butter sauce, cream, and Parmesan cheese.

# Components:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 8 cups water
03 - 1 tablespoon salt

→ Sauce

04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, finely minced
06 - ½ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - ½ teaspoon freshly ground black pepper
09 - ¼ teaspoon salt (or to taste)
10 - 1 tablespoon chopped fresh parsley (optional)
11 - Zest of ½ lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add ditalini and cook until al dente, about 8 minutes. Reserve ¼ cup pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Reduce heat and stir in heavy cream and reserved pasta water. Bring to a gentle simmer.
04 - Add the cooked ditalini to the skillet and toss to coat evenly.
05 - Sprinkle Parmesan, black pepper, and salt into the skillet. Stir until the sauce is smooth and creamy, coating the pasta well. Add extra pasta water if sauce is too thick.
06 - Remove from heat. Stir in parsley and lemon zest, if using. Adjust seasoning to taste and serve immediately, garnished with extra Parmesan and parsley.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout and tastes infinitely better.
  • The sauce clings to those tiny tubes in a way that feels luxurious, like you actually tried.
  • Garlic and butter never lie, and this proves it in under 20 minutes flat.
02 -
  • Don't drain the pasta water—that starchy liquid is what transforms a thin sauce into something that actually clings to the pasta instead of sliding off.
  • Keep the heat gentle when the cream joins the party; if it boils aggressively, it can break and become grainy instead of silky.
  • Taste before you serve because salt levels vary wildly between kitchen to kitchen, and only your palate knows what's right.
03 -
  • Use a microplane or fine grater for the Parmesan so it melts seamlessly into the sauce instead of clumping.
  • The moment the sauce touches the pasta, it starts absorbing the cream, so serve immediately after finishing rather than letting it sit and thicken.
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