Classic Cheese Tortellini Alfredo (Authentic Roman Style)

Bring a wide, shallow pot of water to a gentle boil. Add a modest pinch of salt (the Parmigiano-Reggiano provides plenty of natural saltiness).

Drop the fresh cheese tortellini into the boiling water and cook for 3 to 4 minutes (or according to package instructions) until they float to the surface and are tender yet hold their shape.

While the pasta cooks, melt the cubed butter in a wide skillet over gentle, low heat. Do not let the butter brown or sizzle aggressively.

Ladle 1/2 cup of hot, starchy pasta cooking water into the skillet with the melted butter. Whisk gently over low heat to form a smooth, glistening butter-water base.

Use a spider strainer or slotted spoon to transfer the cooked tortellini directly into the skillet with the butter emulsion. Gently swirl and toss the tortellini in the pan over low heat for 30 seconds so the pasta is completely coated.

Remove the skillet completely from the heat source. Allow the pan to cool slightly for 15 seconds to prevent the cheese from seizing.

Sprinkle the finely grated Parmigiano-Reggiano over the tortellini in two batches, swirling and tossing vigorously after each addition. The residual heat from the pasta and the butter emulsion will melt the cheese into a silky, rich, natural cream sauce without requiring heavy cream.

Add an extra splash of warm pasta water if needed to loosen the sauce to a glossy consistency. Season with freshly ground black pepper and a light dusting of freshly grated nutmeg.

Plate immediately onto warm shallow bowls. Garnish with a sprinkle of fresh parsley and extra Parmigiano-Reggiano.