Creamy Garlic Butter Ditalini (Printable)

Tender ditalini enveloped in a rich garlic butter sauce with cream and Parmesan for speedy meals.

# What You'll 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, 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 1–2 minutes until fragrant without browning.
03 - Reduce heat and stir in heavy cream and reserved pasta water, bringing 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 additional pasta water if sauce is too thick.
06 - Remove from heat and stir in parsley and lemon zest if using. Adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and parsley.

# Expert Suggestions:

01 -
  • It's ready faster than you can order delivery, but tastes like you've been cooking all day.
  • The garlic butter sauce clings to every piece of ditalini, creating this creamy coat that's somehow both rich and light.
  • You probably have everything already, which means dinner happens without a grocery run.
02 -
  • Don't walk away while the garlic is cooking—the difference between fragrant and burned happens in thirty seconds, and burned garlic turns the whole dish bitter.
  • That pasta water isn't just an afterthought; it's starch that helps the cream coat the pasta evenly instead of just sliding off.
03 -
  • Always grate Parmesan fresh from the block—pre-grated versions have anti-caking agents that prevent the sauce from being truly silky.
  • Reserve your pasta water before draining; this starchy liquid is what transforms cream into a sauce that actually clings rather than just coating.
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