15-Minute Garlic Parmesan Pasta (Printable)

A creamy garlic and Parmesan pasta cooked in 15 minutes for a quick, comforting dinner.

# Components:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 6 1/4 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)

# Directions:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook according to package instructions until al dente, stirring occasionally. Reserve 1/3 cup pasta water, then drain the pasta.
02 - In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Pour in heavy cream and whole milk. Stir to combine, then bring to a gentle simmer.
04 - Return cooked ditalini to the pot. Stir to coat pasta evenly with the sauce.
05 - Add grated Parmesan gradually, stirring constantly until fully melted and the sauce turns creamy. If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
06 - Season with black pepper and red pepper flakes if using. Serve immediately, topped with extra Parmesan and chopped parsley.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours, but your whole kitchen is clean in minutes.
  • The sauce clings to every tiny tube of pasta without any fussy stirring or complicated timing.
  • It's the kind of meal that makes you feel looked after, even when you're the one doing the cooking.
02 -
  • Never let the garlic brown—it'll taste bitter and ruin the whole thing, so keep your heat at medium and watch it like it's your most precious ingredient.
  • Reserve pasta water before draining; it's the secret to adjusting your sauce consistency and it's impossible to replicate once it's gone.
03 -
  • Use block Parmesan and grate it yourself just before cooking; the difference in how it melts is night and day compared to the pre-grated version.
  • If you find yourself with extra pasta water, don't discard it—a little drizzle into leftover sauce the next day brings it back to life beautifully.
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