Tortellini Alfredo

Fill a large pot with salted water and bring to a boil. Mince the garlic and grate the parmesan cheese; set aside.

Add tortellini to boiling water and cook according to package directions until tender, approximately 4–6 minutes for fresh or 12–14 for frozen. Drain in a colander and set aside.

In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant, stirring constantly.

Reduce heat to low and slowly pour in heavy cream, whisking continuously to combine. Heat until small bubbles form at the edges, about 3–4 minutes.

Remove from heat. Add grated parmesan cheese in small handfuls, stirring gently until fully melted and smooth. Season with salt, black pepper, and nutmeg to taste.

Transfer cooked tortellini to a serving bowl or platter. Pour warm alfredo sauce over the pasta and toss gently until all pieces are evenly coated.

Divide among serving plates and garnish with fresh parsley if desired. Serve immediately while hot.