Ingredients
Scale
- For the Base:
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon garlic paste (or minced garlic)
- 1 1/4 cups ditalini pasta
- 2 cups chicken broth (or vegetable broth)
- 1/4 teaspoon salt
- For the Creamy Sauce:
- 1/2 cup Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons salted butter
- Black pepper to taste
- For the Finish:
- Fresh parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic paste and sauté for 1–2 minutes until fragrant.
- Stir in ditalini pasta and cook for about 1 minute, coating it in the oil and garlic.
- Pour in chicken broth and add salt. Bring to a gentle boil, stirring frequently. Cook for about 8 minutes until pasta is al dente.
- Reduce heat to low and add Parmesan cheese, heavy cream, and butter. Stir until smooth and creamy.
- Adjust seasoning with salt and black pepper. Garnish with fresh parsley and serve immediately.
Notes
- This dish is best enjoyed immediately, as reheating may cause the sauce to separate.
- Swap chicken broth for vegetable broth to make it vegetarian.
- Use Pecorino Romano instead of Parmesan for a sharper flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg