15-Minute Garlic Parmesan Pasta (Printable Version)

Silky ditalini pasta in a creamy garlic-Parmesan sauce, perfect for busy evenings and easy meals.

# What You Need:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 6.3 cups water
03 - 1 tsp salt

→ Sauce

04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, finely minced
06 - 6.8 fl oz heavy cream
07 - 3.4 fl oz whole milk
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 2.8 oz finely grated Parmesan cheese (plus extra for serving)
11 - 2 tbsp chopped fresh parsley (optional)

# Steps:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook until al dente, stirring occasionally. Reserve 3.4 fl oz pasta water, then drain pasta.
02 - In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Add heavy cream and whole milk to the pot. Stir to combine, then bring to a gentle simmer.
04 - Return cooked ditalini to the pot, stirring to coat pasta evenly with the sauce.
05 - Gradually add grated Parmesan while stirring constantly until melted and sauce is creamy. Adjust consistency by adding reserved pasta water gradually if needed.
06 - Season with black pepper and red pepper flakes if using. Serve immediately topped with additional Parmesan and chopped parsley.

# Expert Pointers:

01 -
  • It comes together faster than ordering takeout, with zero pretension about the result.
  • The sauce is forgiving—it teaches you how cream and cheese actually work together instead of fighting.
  • You'll have the whole kitchen smelling like a cozy Italian corner without any real effort.
02 -
  • Brown garlic tastes bitter and ruins the whole delicate balance, so watch it like a hawk and pull it off heat the moment it stops being raw.
  • Reserving that pasta water is the difference between a sauce that clings to the noodles and one that turns into a puddle; use it wisely.
  • Stirring the cheese in gradually keeps it from getting grainy—patience here pays off more than anywhere else in the recipe.
03 -
  • If you grate Parmesan yourself instead of using pre-shredded, the sauce will be noticeably silkier and more luxurious.
  • Medium heat is your friend here; a rolling boil on the cream will cause it to separate, so keep everything at a gentle simmer.
Go Back