Save There's something about a weeknight when you realize you have ten minutes before everyone's hungry, and all you want is something that tastes like you actually tried. I found this pasta on one of those evenings when the kitchen felt too chaotic for anything ambitious, but standing over the pot watching butter melt into cream and garlic fill the air, I remembered why simple food done right is pure comfort. No fancy techniques, no stress—just buttery, cheesy, perfectly coated ditalini that somehow tastes like you spent hours on it.
I made this for my roommate on a Tuesday when she'd had a terrible day at work, and watching her take the first bite and just pause—that's when I knew it wasn't really about the pasta. It was about how quickly something warm and creamy can reset your whole mood. Now whenever she's stressed, she asks me to make it, and I always say yes because that's what good food does.
Ingredients
- Ditalini pasta (300 g): Those tiny tubes are key—they hold the sauce like little vessels, way better than long strands would.
- Unsalted butter (2 tbsp): Start with good butter; it's the foundation of your sauce and you'll taste every bit of quality.
- Fresh garlic (4 cloves, finely minced): Don't use pre-minced here—the fresh stuff makes all the difference in the aroma and flavor.
- Heavy cream (200 ml): This is your silkiness; don't skip it or use something lighter unless you want a completely different dish.
- Whole milk (100 ml): It balances the richness so the sauce isn't overwhelming.
- Finely grated Parmesan (80 g plus extra): Use a microplane or the small holes on your grater—pre-shredded cheese has anti-caking agents that ruin the texture.
- Black pepper and red pepper flakes: These finish the sauce with a whisper of heat and complexity.
- Fresh parsley (2 tbsp, optional): It's optional but adds a green brightness that cuts through all that richness.
Instructions
- Get your pasta going:
- Boil water in a large pot with salt and cook the ditalini until it's just al dente—tender but still with a little bite. Stir it occasionally so nothing sticks to the bottom and scorches.
- Make your garlic fragrant:
- Melt butter in the same pot over medium heat, then add minced garlic and let it sizzle for about a minute until it smells incredible but before it turns brown (burnt garlic tastes bitter and ruins everything).
- Build the creamy sauce:
- Pour in the cream and milk, stir gently to combine, and let it warm through until you see little bubbles forming around the edges—that's your simmer.
- Reunite pasta and sauce:
- Add the drained pasta back to the pot and stir everything together so every piece gets coated.
- Melt in the Parmesan:
- Sprinkle the grated cheese in gradually while stirring constantly—this keeps it from clumping and gives you that silky texture. If it gets too thick, add pasta water a little splash at a time until it flows like you want it to.
- Season and finish:
- Crack black pepper over the top, add red pepper flakes if you like heat, and taste it. This is your moment to adjust seasoning before plating.
- Serve immediately:
- Don't let it sit—plate it right away and rain extra Parmesan and fresh parsley over the top for that final flourish.
Save I remember my neighbor tasting this pasta and asking if I'd added white wine or something fancy, and I loved telling her it was just butter, cream, and Parmesan—nothing more. There's something deeply satisfying about making something people think is complicated turn out to be completely simple, and that's exactly what this dish does.
The Magic of Pasta Water
The starchy water you drain from the pasta isn't just something to toss—it's actually the secret weapon that keeps your sauce from breaking or becoming gluey. That starch helps the cream and cheese emulsify into something silky instead of separating. I learned this the hard way when I didn't save it once and ended up with a sauce that felt grainy, so now I always pour some into a measuring cup before draining. It's a tiny step that makes a huge difference.
Garlic, Done Right
The smell of garlic hitting hot butter is honestly one of my favorite kitchen sounds—it sizzles and pops and fills the whole room. But that moment is also the trickiest part of this recipe because garlic burns fast, and burned garlic tastes acrid and bitter in a way that no amount of Parmesan can fix. Keep your heat at medium, watch the pan, and pull it off the heat the second it stops smelling sweet and starts smelling harsh. Fresh minced garlic works better than pre-minced because it's more tender and less likely to catch and burn.
Making It Your Own
This recipe is a blank canvas, which is why I love it—you can adapt it based on what's in your fridge or what your mood is that night. A squeeze of fresh lemon juice at the end brightens everything and cuts through the richness beautifully. Sometimes I add a pinch of nutmeg to the cream, or stir in some crispy bacon or sautéed mushrooms if I want more texture. The base is so solid that you can build on it without overthinking.
- Try adding a splash of lemon juice just before serving for a bright, sharp finish.
- Fresh thyme or sage stirred in at the end adds a sophisticated herbal note.
- A handful of panko breadcrumbs toasted in butter and sprinkled on top gives it unexpected crunch.
Save This is the kind of pasta that reminds me why I love cooking for people—it's fast, it's warm, and it tastes like someone cared enough to make dinner from scratch. Keep it in your back pocket for those nights when you're tired but you still want something that feels special.
Recipe FAQ
- → Can I use other pasta shapes instead of ditalini?
Yes, small pasta shapes like elbow macaroni or small shells work well and cook similarly, maintaining the dish's creamy texture.
- → How can I adjust the sauce consistency?
If the sauce is too thick, gradually add reserved pasta water until it reaches the desired creamy consistency.
- → Is it possible to make the dish spicier?
Yes, adding crushed red pepper flakes enhances the heat without overpowering the garlic and Parmesan flavors.
- → What can I use as a lighter alternative to heavy cream?
Half-and-half is a great lighter substitute that still provides creaminess without added richness.
- → How should I serve the dish for best flavor?
Serve immediately after cooking, topped with extra grated Parmesan and chopped fresh parsley for a fresh finish.