Description
Follow these steps to make a rich, restaurant-style Alfredo sauce coating cheese tortellini.
Ingredients
Scale
- 1 pound cheese tortellini
- 6 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Cook the tortellini according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the tortellini. Set the drained tortellini aside.
- In a large skillet over medium heat, melt the butter.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Do not let it boil rapidly. Reduce the heat to low.
- Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese melts and the sauce thickens slightly. This should take about 3 to 5 minutes.
- Season the sauce with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning if needed.
- Add the cooked tortellini to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.
- If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Serve immediately, topped with extra grated Parmesan cheese.
Notes
- Use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- For a richer sauce, use three cheese tortellini.
- Add cooked, sliced chicken breast or sautéed shrimp during step 6 for added protein.
- Stir in 2 cups of fresh spinach during the last minute of cooking until wilted for a vegetable addition.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 550
- Fat: 45
- Saturated Fat: 28
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
- Cholesterol: 140