Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 4 quarts water
  • 1 tbsp salt
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1/4 cup reserved pasta water

Instructions:

  1. Bring the salted water to a rolling boil. Add the cheese tortellini and cook according to package directions (usually 3–5 minutes). Just before draining, reserve 1/4 cup of the cloudy pasta water, then drain the pasta and set aside.
  2. Place a skillet over medium heat and melt the butter until it begins to foam. Add the minced garlic and sauté for 1 minute until translucent and aromatic.
  3. Pour in the heavy cream and bring to a gentle simmer for 2–3 minutes until the sauce thickens slightly. Stir in the ground nutmeg and black pepper.
  4. Reduce heat to low. Fold in the grated Parmesan cheese and the reserved pasta water, stirring constantly until the sauce becomes glossy.
  5. Gently fold in the cooked tortellini until every piece is evenly coated in the sauce.