Mince garlic finely and sauté it in olive oil and butter for 1-2 minutes until fragrant but not browned—this builds a rich foundation and prevents harsh, raw garlic flavors in your creamy sauce.

Save 1 cup of the cooking liquid before adding heavy cream; use it to adjust consistency at the end, as the starch naturally emulsifies and creates a silkier sauce than cream alone.

Squeeze fresh lemon juice only after removing from heat to preserve its vibrant acidity and zest—adding it while cooking diminishes the bright, fresh flavor that defines this dish.

Freshly grated Parmesan melts smoothly into the sauce while pre-shredded varieties contain anti-caking agents that create a grainy, lumpy texture in creamy dishes.

Start tasting ditalini 2 minutes before the package suggests, as it continues absorbing broth and softens rapidly—removing it at al dente prevents mushy, overcooked pasta in your finished dish.