In a large pot over low heat, melt 4 tablespoons of unsalted butter until it’s bubbly and fragrant, taking around 2-3 minutes. Carefully add 4 cloves of minced garlic and 1 teaspoon of Italian seasoning, stirring continuously for about 30 seconds until the garlic is softened and aromatic.

Gradually sprinkle in ¼ cup of all-purpose flour, stirring constantly for about 1 minute until no clumps remain and the mixture forms a smooth roux.

Slowly pour in 4 cups of chicken stock while stirring vigorously to incorporate the roux smoothly. Then add 1 cup of heavy cream, mixing well until combined. Increase heat to medium-high and bring to a simmer.

Once simmering, add 1 cup of ditalini pasta to the pot. Cook for 5-8 minutes, stirring occasionally, until the pasta reaches al dente perfection.

Remove from heat and stir in 1 cup of grated Parmesan cheese and 1 tablespoon of white wine vinegar until melted and creamy. Adjust seasoning with salt and pepper as needed.

Ladle into bowls and garnish with fresh parsley and additional cheese if desired.