Tortellini Alfredo Sauce: Decadent Three-Cheese Perfection

Boil a large pot of salted water. Add the tortellini and cook according to package directions (typically 5-8 minutes).

Before draining the pasta, scoop out and reserve approximately 1/2 cup of the starchy cooking water. Drain the tortellini and set aside.

In a medium saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté gently for 30–60 seconds until fragrant, ensuring the garlic does not brown.

Pour in the heavy cream. Raise the heat slightly and bring the cream to a gentle simmer. Immediately reduce the heat to the lowest setting.

Crucially, remove the saucepan completely from the heat source. Immediately whisk in the Parmesan and Pecorino Romano cheeses, one handful at a time, until the cheese is completely melted and the sauce is smooth and velvety.

Stir in the pinch of nutmeg, salt, and pepper. If the sauce is too thick, gradually whisk in the reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is achieved.

Add the drained tortellini directly into the Alfredo sauce. Toss gently for 1 minute until every piece is well coated. If the sauce appears too thin, return the pan to very low heat for 30 seconds to slightly tighten.

Serve immediately, topped with fresh chopped parsley and an extra grinding of black pepper.