Creamy Garlic Butter Ditalini (Printable)

Silky garlic butter sauce coats tender ditalini pasta for a quick and comforting meal, perfect for weeknights.

# 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)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add ditalini and cook until al dente, approximately 8 minutes. Reserve ¼ cup pasta water and 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 to low and stir in heavy cream and reserved pasta water. Bring the mixture to a gentle simmer.
04 - Add the cooked ditalini to the skillet and toss thoroughly to coat evenly.
05 - Stir in Parmesan cheese, black pepper, and salt until sauce is smooth and creamy. Add extra pasta water if necessary to adjust consistency.
06 - Remove skillet from heat. Incorporate parsley and lemon zest if desired. Adjust seasoning to taste.
07 - Plate the pasta and garnish with additional Parmesan and parsley as preferred.

# Expert Advice:

01 -
  • It comes together faster than delivery arrives, yet tastes like you spent an hour stirring.
  • Tiny ditalini holds the creamy sauce in every bite, making each forkful satisfying in a way larger pasta can't match.
  • You probably have everything in your kitchen already, which means no excuses not to make dinner tonight.
02 -
  • Don't skip reserving pasta water; that starchy liquid is the secret ingredient that keeps the sauce creamy and prevents it from separating or becoming grainy.
  • Garlic burns in seconds over high heat, so keep your eye on it and lower the heat immediately if it starts to brown—bitter garlic ruins everything.
  • Taste your dish before serving; sometimes an extra squeeze of lemon or a whisper more salt is all it needs to feel complete.
03 -
  • Grate your Parmesan while the sauce simmers; cold cheese takes longer to melt and can clump, while room-temperature cheese melts seamlessly into the cream.
  • Keep the burner at medium or medium-low once cream is involved; patience rewards you with a silky sauce, and rushing rewards you with broken, grainy disappointment.
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