Ingredients:

  • 20 oz cheese-stuffed tortellini
  • 1 tbsp salt
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Fill a large pot with water and add 1 tbsp salt; bring to a rolling boil.
  2. Add the cheese tortellini and cook according to package directions until they float to the surface (usually 3-5 minutes).
  3. Before draining, scoop out 1/2 cup of the pasta water and set it aside, then drain the pasta.
  4. Place a skillet over medium heat and melt the unsalted butter until it begins to foam.
  5. Add the minced garlic and sauté for 1 minute until fragrant and nutty, but not brown.
  6. Pour in the heavy cream and bring to a gentle simmer for 3-5 minutes until it reduces slightly and thickens.
  7. Stir in the nutmeg, salt, and black pepper.
  8. Reduce heat to low and gradually whisk in the Parmesan cheese, one handful at a time, until the sauce is smooth and glossy.
  9. Gently fold in the cooked tortellini. If the sauce is too thick, whisk in 1-2 tablespoons of the reserved pasta water.