Creamy Tortellini Alfredo: A Weeknight Delight

Bring a large pot of salted water to a rolling boil over high heat. Add the 1 pound of tortellini and cook according to package directions, typically 2-4 minutes for fresh, until al dente. Reserve about 1 cup of the starchy pasta cooking water before draining. Drain the tortellini well and set aside.

While the tortellini cooks, melt 4 tablespoons of unsalted butter in a medium saucepan over medium-low heat. Add the 2 cloves of minced garlic and sauté for about 1 minute, stirring constantly, until fragrant. Do not let it brown.

Pour the 1 ½ cups of heavy cream and ½ cup of whole milk into the saucepan. Increase heat to medium and bring to a gentle simmer, stirring occasionally, for about 2-3 minutes to slightly thicken.

Reduce the heat to low. Gradually add the 1 cup of freshly grated hard cheese, a handful at a time, whisking continuously until fully melted and incorporated. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust seasoning.

Add the drained tortellini directly into the Alfredo sauce. Toss gently until evenly coated. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency. Serve immediately, garnished with 2 tablespoons of fresh chopped parsley and extra cheese.