Cheese Tortellini Alfredo. A wonderful cream sauce surrounding delightful cheese-filled pasta. It does not get any better than this.
I must admit this dish satisfies both of my roots: The French with the cream and the butter. The Italian with the pasta and parmesan cheese.
The Nutmeg: is loved by both countries and plays a key role in this dish.
However, the added personal love for this dish is that I got to eat it at the original Alfredo Restaurant in Rome, Italy. A true experience not soon forgotten.
The restaurant was a clean open space Italian restaurant, as many are.
Waiters dressed in black ties. Impeccable service. We, of course, ordered fettuccine Alfredo, their specialty.
I remember the fresh homemade fettuccine with this wonderful sauce as if it was yesterday. Each bite melted in your mouth. Of course, the fettuccine was homemade, which brings this dish to another level of elation.
In a large pot of salted water cook the tortellini according to the package directions.
Drain the tortellini and return them to the pot. Fold in the butter until melted. Add the Parmiggiano and the heavy cream. Stir until the cream and the cream are absorbed. Add a dash of nutmeg and freshly ground black pepper.
Add more parmesan cheese and serve hot.
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Originally published on October 5, 2012. Updated on July 23, 2022.