Viral Pasta
Dive into a delightful bowl of Viral Pasta, where al dente noodles meet a luscious blend of savory garlic and rich cream! This simple yet satisfying dish is quick to whip up, featuring a splash of chicken broth for an extra layer of flavor. Perfect for any night of the week, it’s sure to become a family favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 cloves garlic, minced
🥩Meat & Seafood(1)
- 2 cups chicken broth (480 ml)
🥛Dairy & Eggs(3)
- 3 pats of butter
- 1/4 cup heavy cream (60 ml)
- Sprinkle of parmesan cheese
🫙Pantry Staples(2)
- Ditalini pasta (I covered bottom of my pan which was about a cup of pasta) (240 ml)
- Olive oil (enough to coat bottom of pan)
🧂Spices & Seasonings(1)
- Salt, pepper and parsley to taste
👨🍳 Instructions
- 1
Coat bottom of pan in olive oil over medium high heat
- 2
Add in minced garlic, mix and cook until fragrant, about a minute.
- 3
Add in pasta and stir to coat in the oil/garlic mixture
- 4
Add chicken broth, cover and bring to a simmer stirring frequently
- 5
Add in heavy cream and bring back to a simmer stirring frequently
- 6
Add salt, pepper and parsley
- 7
Once pasta is al dente, add the butter pats, mixing in to melt
- 8
Finish with some parmesan cheese on top
- 9
Enjoy!
💡 Pro Tips
- ✓Cook minced garlic in oil for exactly 45-60 seconds over medium-high heat, watching for it to turn golden and fragrant but not brown, since garlic's allicin compounds burn above 300°F and turn bitter within seconds of browning.timing45-60 seconds
- ✓Toast the raw pasta in the garlic-oil mixture for 1-2 minutes before adding liquid so the starch granules on the pasta's surface pre-gelatinize slightly, helping the sauce cling better and cook more evenly once liquid is added.technique1-2 minutes
- ✓Use just enough chicken broth to submerge the pasta about 80% (roughly a 1:1.5 ratio of pasta to liquid by volume) so starch release stays concentrated, creating a natural thickener without needing a separate roux.ingredient1:1.5 ratio
- ✓Add the heavy cream only after the broth has reduced slightly and stir constantly at a low simmer (around 185°F) rather than a rolling boil, since cream's milk proteins and fat can separate or curdle above 200°F.technique185°F
- ✓Cut cold butter into pats (about 1 tablespoon each) before finishing the sauce so it melts gradually and emulsifies into the liquid via mechanical agitation, rather than melting instantly into a pool of pure fat that can make the sauce look greasy.equipment1 tbsp pats
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Viral Pasta
Dive into a delightful bowl of Viral Pasta, where al dente noodles meet a luscious blend of savory garlic and rich cream! This simple yet satisfying dish is quick to whip up, featuring a splash of chicken broth for an extra layer of flavor. Perfect for any night of the week, it’s sure to become a family favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 cloves garlic, minced
🥩Meat & Seafood(1)
- 2 cups chicken broth (480 ml)
🥛Dairy & Eggs(3)
- 3 pats of butter
- 1/4 cup heavy cream (60 ml)
- Sprinkle of parmesan cheese
🫙Pantry Staples(2)
- Ditalini pasta (I covered bottom of my pan which was about a cup of pasta) (240 ml)
- Olive oil (enough to coat bottom of pan)
🧂Spices & Seasonings(1)
- Salt, pepper and parsley to taste
👨🍳 Instructions
- 1
Coat bottom of pan in olive oil over medium high heat
- 2
Add in minced garlic, mix and cook until fragrant, about a minute.
- 3
Add in pasta and stir to coat in the oil/garlic mixture
- 4
Add chicken broth, cover and bring to a simmer stirring frequently
- 5
Add in heavy cream and bring back to a simmer stirring frequently
- 6
Add salt, pepper and parsley
- 7
Once pasta is al dente, add the butter pats, mixing in to melt
- 8
Finish with some parmesan cheese on top
- 9
Enjoy!
💡 Pro Tips
- ✓Cook minced garlic in oil for exactly 45-60 seconds over medium-high heat, watching for it to turn golden and fragrant but not brown, since garlic's allicin compounds burn above 300°F and turn bitter within seconds of browning.timing45-60 seconds
- ✓Toast the raw pasta in the garlic-oil mixture for 1-2 minutes before adding liquid so the starch granules on the pasta's surface pre-gelatinize slightly, helping the sauce cling better and cook more evenly once liquid is added.technique1-2 minutes
- ✓Use just enough chicken broth to submerge the pasta about 80% (roughly a 1:1.5 ratio of pasta to liquid by volume) so starch release stays concentrated, creating a natural thickener without needing a separate roux.ingredient1:1.5 ratio
- ✓Add the heavy cream only after the broth has reduced slightly and stir constantly at a low simmer (around 185°F) rather than a rolling boil, since cream's milk proteins and fat can separate or curdle above 200°F.technique185°F
- ✓Cut cold butter into pats (about 1 tablespoon each) before finishing the sauce so it melts gradually and emulsifies into the liquid via mechanical agitation, rather than melting instantly into a pool of pure fat that can make the sauce look greasy.equipment1 tbsp pats