I love fettuccine Alfredo. Who doesn’t? But then, you could really use any type of pasta you like and pair it with creamy Alfredo sauce. I especially like to use tortellini when making pasta Alfredo, since it’s firm and holds up to the thick sauce well.
- 8 Tbs (1 stick) good quality unsalted butter
- ½ pint (1 cup) heavy cream
- 1 package frozen or fresh cheese or meat tortellini
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table
- Freshly cracked black pepper
- Freshly ground nutmeg
- Cook the tortellini just to al dente, according to instructions. Drain in a colander reserving ½ cup of the cooking water.
- While the pasta is cooking, melt the butter in a large saute pan over low heat.
- Add the cream to the butter along with a few pinches of grated nutmeg and let it warm. Stir to mix the butter and cream.
- Toss the cooked tortellini with the butter and cream and mix thoroughly over low heat.
- Add the cup of Parmigiano-Reggiano and toss until the sauce thickens slightly. Add a little of the reserved pasta water if the sauce is too thick.
- Season with fresh pepper, to taste. (I like lots of pepper in my Alfredo.)
- Serve immediately with additional grated Parmigiano-Reggiano at the table.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.