Creamy Garlic Butter Ditalini (Printable Version)

A quick, creamy garlic butter pasta featuring tender ditalini and Parmesan for a cozy meal.

# What You Need:

→ 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)

# Step-by-Step 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 pasta.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Reduce heat to low. Stir in heavy cream and reserved pasta water, bringing to a gentle simmer.
04 - Add the cooked ditalini to the skillet and toss to coat evenly.
05 - Sprinkle in Parmesan, black pepper, and salt. Stir until sauce is creamy and pasta is well coated. Adjust consistency with extra pasta water if needed.
06 - Remove from heat. Stir in parsley and lemon zest if desired. Taste and adjust seasoning. Serve immediately, garnished with additional Parmesan and parsley.

# Expert Advice:

01 -
  • It's genuinely done in fifteen minutes, no rushing or shortcuts needed.
  • The sauce tastes like you've been simmering it for hours, but the secret is just good butter and patience.
  • Ditalini's tiny shape means every piece gets coated in creamy goodness, no naked pasta here.
02 -
  • Never let garlic brown or it turns bitter and ruins the whole thing; keep the heat at medium and your eyes on the pan.
  • That reserved pasta water is non-negotiable; it's what makes the sauce coat the pasta instead of separating into a puddle at the bottom.
03 -
  • Keep your heat gentle once the cream is in; high heat breaks the sauce and makes it separate or curdle.
  • The moment the pasta hits the pan is when you know whether you nailed the al dente texture, so always taste a piece right out of the water before you drain.
Go Back