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. 

Ingredients:

• 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

Method: 

1. Cook the tortellini just to al dente, according to instructions. Drain in a colander reserving ½ cup of the cooking water.
2. While the pasta is cooking, melt the butter in a large saute pan over low heat.
3. 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.
4. Toss the cooked tortellini with the butter and cream and mix thoroughly over low heat.
5. 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.
6. Season with fresh pepper, to taste. (I like lots of pepper in my Alfredo.)
7. 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.

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