Tortellini Alfredo: Velvety Cream Sauce

Fill a large pot with 4 liters of water and add 1 tbsp (15g) sea salt.

Drop the refrigerated cheese tortellini into the boiling water. Cook for 2 to 3 minutes until they float to the surface.

While pasta cooks, grate 2 cloves of garlic.

In a wide skillet over medium heat, melt 113g unsalted butter until it begins to foam and sizzle.

Stir in the grated garlic and cook for 30 seconds until fragrant but not browned.

Pour in 473ml heavy whipping cream and add 0.25 tsp ground nutmeg. Simmer for 3 minutes until bubbles form around the edges.

Lower heat and whisk in 150g freshly grated Parmesan cheese. Stir until the sauce looks glossy and smooth.

Drain the tortellini and toss them directly into the skillet.

Fold in 280g cooked, sliced chicken breast.

Sprinkle with 0.5 tsp freshly cracked black pepper and serve immediately while the sauce is still fluid.