Pin This There's something magical about those nights when you open the fridge at 6 PM and realize you have exactly fifteen minutes before hunger wins. That's when I discovered this pasta—no pretense, no complicated technique, just butter, garlic, cream, and cheese doing what they do best. The first time I made it, I was skeptical that something so simple could taste like I'd been simmering sauce all afternoon. One bite proved me wrong, and it's been my secret weapon ever since.
I made this for my roommate on a particularly chaotic Wednesday, and watching her face light up when she tasted it was worth every second. She kept asking what restaurant I'd ordered from, and I had to laugh because the whole thing came together while she was still finishing work emails. That's when I realized this wasn't just a recipe—it was proof that good food doesn't need drama to be delicious.
Ingredients
- Ditalini pasta, 300 g: Small, tube-shaped pasta that catches sauce beautifully in every bite; you can swap it for elbow macaroni or small shells if that's what you have.
- Water, 1.5 L: Salted generously to build flavor into the pasta from the start.
- Salt, 1 tsp: For the pasta water; don't skimp here because it's your only chance to season the pasta itself.
- Unsalted butter, 2 tbsp: The foundation of your sauce, so use real butter—it makes a real difference.
- Garlic cloves, 4, finely minced: The star of the show; mince them small so they distribute evenly and cook quickly without browning.
- Heavy cream, 200 ml: Creates that silky texture; if you want something lighter, half-and-half works too, though the sauce will be less luxurious.
- Whole milk, 100 ml: Balances the richness and helps you control the sauce consistency as it cooks.
- Freshly ground black pepper, 1/2 tsp: Add it at the end so the heat doesn't fade the flavor.
- Crushed red pepper flakes, 1/4 tsp (optional): A whisper of heat that makes the garlic sing without overwhelming anything.
- Finely grated Parmesan cheese, 80 g (plus extra for serving): Grate it fresh right before cooking; pre-grated cheese has anti-caking agents that can make the sauce grainy.
- Fresh parsley, 2 tbsp chopped (optional): A bright finish that adds color and a fresh note to cut through the richness.
Instructions
- Boil the pasta:
- Bring water to a rolling boil, add salt, then slide in the ditalini and stir so nothing sticks. Cook until just tender with a little resistance when you bite it—this takes about as long as the package says, but taste it a minute early to catch that perfect moment. Set aside 100 ml of the starchy cooking water before draining; this liquid gold helps you adjust the sauce later.
- Infuse the butter with garlic:
- In that same pot (no need to wash it), melt butter over medium heat until it smells like melted butter, about thirty seconds. Add your minced garlic and let it sizzle gently for a minute or two until the kitchen smells incredible but the garlic is still pale—if it turns golden, it will taste bitter, so watch it carefully.
- Build the cream sauce:
- Pour in the cream and milk all at once, stirring as you go to combine everything smoothly. Let it warm through to a gentle simmer; you'll see tiny bubbles around the edges, and that's exactly right.
- Bring the pasta back home:
- Add the drained pasta back to the pot and stir everything together so every piece gets coated in that silky sauce. This is when it starts to feel like something special.
- Melt in the Parmesan:
- Sprinkle in the grated cheese a handful at a time while stirring constantly—this slow approach prevents clumping and keeps the sauce smooth and creamy. If it looks too thick, loosen it with a splash of that reserved pasta water until it flows gently around the pasta without drowning it.
- Season and serve:
- Crack fresh pepper over everything and add red pepper flakes if you like a bit of heat. Serve immediately into bowls, crowned with extra Parmesan that melts slightly from the heat of the pasta.
Pin This There's a moment right before you taste it when you stir the cheese in and watch the sauce go from thin and glossy to thick and luxurious. That moment, when you realize you've made something restaurant-quality in your own kitchen, is when pasta stops being just dinner and becomes a little victory.
Why This Works Every Time
The beauty of this recipe is in its simplicity—when you have only five ingredients in your sauce, each one has to earn its place. Butter carries flavor and creates richness, garlic adds depth without complexity, cream becomes the canvas, Parmesan brings umami and texture, and that reserved pasta water is the secret handshake that holds everything together. There's no list of techniques to master, no timing that has to be perfect to the second; it just works because the fundamentals are sound.
The Pasta Water Secret
The first time I made this, I drained the pasta and threw the water away without thinking. The sauce came out too thick and clumpy, and I nearly gave up on the whole thing. Then I remembered my grandmother mentioning pasta water in passing, and out of desperation, I stirred in a little water and watched the sauce transform into something silky and perfect. Now I save it every single time, and it's become my safety net—a little splash fixes almost everything.
Variations and Flexibility
The foundation of this recipe is so strong that it welcomes variations without losing its soul. You can add a squeeze of lemon juice at the very end for brightness, swap the red pepper flakes for white pepper if you prefer subtlety, or toss in a handful of frozen peas or mushrooms for texture. Some nights I finish it with crispy panettone crumbs; other nights I keep it pure and let the garlic do all the talking.
- A squeeze of fresh lemon juice just before serving adds brightness that cuts through the richness beautifully.
- For vegetable additions, cook them gently in the butter before adding garlic so they soften without competing for attention.
- If you have truffle oil, a tiny drizzle at the end transforms it from weeknight dinner into something that feels fancy enough for guests.
Pin This This pasta has saved dinner more times than I can count, and every time I make it, I'm reminded that the most satisfying meals don't need a long ingredient list or hours of your evening. Sometimes the best thing you can do is trust simplicity, use good ingredients, and let them speak for themselves.
Recipe FAQs
- → What type of pasta works best for this dish?
Small pasta shapes like ditalini, elbow macaroni, or small shells work well, holding the sauce nicely.
- → Can I substitute heavy cream in the sauce?
Yes, half-and-half can be used for a lighter texture without compromising the creamy consistency.
- → How do I prevent the garlic from burning during cooking?
Sauté the garlic over medium heat for 1 to 2 minutes until fragrant, avoiding browning to maintain a mild flavor.
- → What is the purpose of reserved pasta water?
Adding reserved pasta water helps adjust the sauce consistency, making it smoother and silkier.
- → Any tips for extra flavor enhancements?
A squeeze of lemon juice before serving brightens the dish, and freshly chopped parsley adds a fresh herbal note.