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Ingredients
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Tortellini
Garlic Alfredo Sauce
Finishing
Method
Tortellini
- 1
Boil water
In a large pot, bring 4 cups of water to a rolling boil. Add 1 tablespoon salt to season the water.
- 2
Cook tortellini
Add 1 lb cheese tortellini to the boiling water. Stir gently to prevent sticking. Cook according to package instructions (typically 3–5 minutes for fresh/refrigerated tortellini) until al dente and they float. Reserve 1/2 cup of the pasta cooking water, then drain tortellini in a colander.
Garlic Alfredo Sauce
- 3
Melt butter and cook garlic
While the pasta cooks, heat a large skillet over medium heat. Add 4 tablespoons unsalted butter. When butter is melted and foaming, add 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown).
- 4
- 5
Add liquids
Slowly whisk in 1 cup whole milk and 1 cup heavy cream, combining thoroughly to smooth out any lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, stirring frequently. Let simmer 3–4 minutes until slightly thickened.
- 6
Finish sauce with cheese and seasoning
Reduce heat to low. Whisk in 1 cup grated Parmesan until melted and silky. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 tablespoons of the reserved pasta cooking water at a time until desired consistency is reached.
Combine & Finish
- 7
Toss tortellini in sauce
Add the drained tortellini to the skillet with the Alfredo sauce. Gently toss or stir using a wide spoon to coat each tortellini. If needed, add more reserved pasta water (up to the reserved 1/2 cup) 1 tablespoon at a time to loosen the sauce so it clings to the pasta.
- 8
Adjust brightness and plating
If desired, squeeze half a lemon over the tossed tortellini for brightness and stir to combine. Transfer to serving plates.
- 9
Garnish and serve
Sprinkle 2 tablespoons chopped fresh parsley and 2 tablespoons extra grated Parmesan over each serving. Serve immediately while hot.
