15-Minute Garlic Parmesan Pasta

# What You'll Need:

→ Pasta

01 - 10.5 oz ditalini pasta

02 - 6 1/4 cups water

03 - 1 teaspoon salt

→ Sauce

04 - 2 tablespoons unsalted butter

05 - 4 cloves garlic, finely minced

06 - 3/4 cup heavy cream

07 - 7 tablespoons whole milk

08 - 1/2 teaspoon freshly ground black pepper

09 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Cheese & Finish

10 - 3 oz finely grated Parmesan cheese, plus extra for serving

11 - 2 tablespoons chopped fresh parsley (optional)

# How-To:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook until al dente, stirring occasionally. Reserve 3.5 tablespoons 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 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 and stir to coat with sauce.

05 - Gradually add grated Parmesan, stirring constantly until melted and sauce is creamy. Add reserved pasta water as needed to achieve desired consistency.

06 - Add black pepper and crushed red pepper flakes if using. Stir to combine.

07 - Serve immediately topped with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -

It's genuinely ready in fifteen minutes, no shortcuts or creative math involved.
The cream and Parmesan melt into a sauce so velvety it tastes like you've been stirring it for hours.
One pot means one thing to wash, which is the real victory on a weeknight.

02 -

The difference between a silky sauce and a grainy one is patience; add the Parmesan slowly and keep stirring, because rushing it makes the cheese break and clump.
That pasta water is liquid gold for fixing the sauce's consistency, so don't pour it down the drain.
Use a microplane or the fine side of your grater for the Parmesan; it melts into the sauce instead of turning into strings.

03 -