15-Minute Creamy Garlic Butter (Printable)

Tender ditalini pasta coated in a creamy garlic butter sauce with Parmesan and a hint of lemon zest.

# 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)

# Method:

01 - Bring a large pot of salted water to a boil. Add the ditalini and cook until al dente, about 8 minutes. Reserve ¼ cup pasta water, then drain the pasta.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 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 creamy, coating the pasta well. Add a splash of pasta water if sauce seems too thick.
06 - Remove from heat. Stir in parsley and lemon zest if using. Taste and adjust seasoning as desired.
07 - Serve immediately, garnished with extra Parmesan and parsley.

# Expert Advice:

01 -
  • It's genuinely faster than the time it takes to order delivery, and tastes infinitely better.
  • Somehow tastes fancy and indulgent despite using five ingredients you probably have right now.
  • The sauce clings to every little tube perfectly—no sad, dry pasta moments.
02 -
  • Never skip reserving the pasta water—it's starchy and magical and fixes a sauce that's too thick way better than adding more cream.
  • Add the Parmesan off the heat or at the very last moment because high heat makes it clump and separate, turning silky into grainy in seconds.
03 -
  • Use a wooden spoon rather than a metal one for tossing—it's gentler on the delicate pasta and the sauce clings better.
  • Taste the pasta before you finish cooking because it continues to cook slightly even after draining, and you want to catch it at that perfect al dente moment.
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