15-Minute Creamy Garlic Butter (Printable Version)

Tiny ditalini tossed in a silky garlicky butter sauce enriched with cream and Parmesan.

# 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 - 1/2 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt
10 - 1 tablespoon chopped fresh parsley (optional)
11 - Zest of 1/2 lemon (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add ditalini and cook until al dente, about 8 minutes. Reserve 1/4 cup pasta water, then drain 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. 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 with the sauce.
05 - Sprinkle in Parmesan, black pepper, and salt. Stir until sauce is smooth and pasta is well coated. If too thick, add extra pasta water as needed.
06 - Remove from heat. Stir in parsley and lemon zest if using. Adjust seasoning to taste.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Additional Tips::

01 -
  • It's ready faster than you can set the table, which means less time wondering what's for dinner.
  • The garlic and butter combination tastes like you've spent hours on the stove when really you've barely broken a sweat.
  • Ditalini holds the sauce in every bite, making this more satisfying than longer pasta shapes ever could.
02 -
  • Reserving pasta water is non-negotiable—it's starchy enough to bind the cream to the pasta, preventing a greasy, separated sauce.
  • Never brown the garlic; pale and fragrant is the only goal, because even slightly brown garlic tastes bitter and ruins the whole delicate balance.
  • If your sauce breaks or looks separated, a splash of cold cream stirred in gently will bring it back together.
03 -
  • Add a tablespoon of mascarpone instead of more cream for richness that feels luxurious but lighter than you'd expect.
  • Grate your Parmesan directly over the warm pasta right before serving so it melts into the sauce instead of clumping.
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