Creamy Garlic Butter Ditalini (Printable)

Tender ditalini in a silky garlic butter sauce with cream and Parmesan, ready in 15 minutes.

# Ingredient list:

→ 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, adjust to taste
10 - 1 tablespoon chopped fresh parsley (optional)
11 - Zest of ½ lemon (optional)

# Cooking steps:

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.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant without browning.
03 - Reduce heat. Stir in heavy cream and reserved pasta water, bringing the mixture to a gentle simmer.
04 - Add cooked ditalini to the skillet and toss to coat evenly.
05 - Sprinkle in Parmesan, black pepper, and salt. Stir until sauce is smooth and pasta is well coated. Add more pasta water if sauce thickens.
06 - Remove from heat. Stir in parsley and lemon zest if using. Adjust seasoning to taste.
07 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert advice:

01 -
  • Ready in the time it takes to pour a drink and settle in, yet it tastes like you've been cooking all day.
  • The tiny ditalini hold onto every drop of that buttery, garlicky cream in a way bigger pasta just can't manage.
  • It's one of those dishes that feels indulgent but never leaves you feeling heavy.
02 -
  • Never add the Parmesan while the heat is high or you'll end up with stringy, separated cheese instead of a smooth sauce—low and slow is how you win here.
  • Reserve your pasta water before draining; it's liquid gold and the only thing standing between you and a sauce that's either too thin or too thick.
03 -
  • Taste everything on a clean spoon as you cook; seasoning is the difference between forgettable and unforgettable, and your palate is the only meter that matters.
  • Keep that heat under control—a gentle simmer is faster and more reliable than a aggressive boil, and your sauce will thank you with a silky texture instead of a broken one.
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