Ingredients:

  • 20 oz (567g) refrigerated cheese tortellini
  • 4 quarts (3.8L) water
  • 1 tbsp (15g) salt
  • 3 tbsp (42g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1.5 cups (355ml) heavy cream
  • 0.5 cup (50g) freshly grated Parmesan cheese
  • 0.25 tsp (1.5g) ground nutmeg
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook for 1-2 minutes less than the package directions.
  2. Before draining, scoop out 0.5 cup (120ml) of the cloudy pasta water and set it aside. Drain the pasta.
  3. Place a skillet over medium heat and melt the butter until it begins to foam. Add minced garlic and sauté for about 1 minute.
  4. Pour in the heavy cream and bring to a gentle simmer for 3-5 minutes until the sauce thickens slightly.
  5. Lower heat to low. Stir in Parmesan cheese, nutmeg, salt, and pepper until the cheese is completely melted.
  6. Add the undercooked tortellini to the skillet and toss gently for 1-2 minutes. If the sauce is too thick, add reserved pasta water one tablespoon at a time until glossy.
  7. Remove from heat and fold in the fresh parsley.