From the Cook
From the Cook
From the Cook
1/4
Three Cheese Tortellini Alfredo
Instructions
1
Cook tortellini in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3
Pour in heavy cream and bring to a gentle simmer. Season with salt and black pepper.
4
Add Parmesan, Asiago, and Romano cheeses. Stir continuously until the sauce is smooth and fully melted.
5
Toss in the cooked tortellini and reserved pasta water. Stir until well coated and creamy.
6
Top with extra Parmesan and serve warm.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water First 💧Always reserve at least 1 cup of starchy pasta water before draining—this is crucial for adjusting sauce consistency and helping the cheese emulsify into a silky coating rather than clumping.
- Temper Your Cream Carefully 🧈Add heavy cream slowly to your butter and garlic mixture off heat, then return to low heat gently to prevent the cream from breaking or the sauce from becoming grainy.
- Three-Cheese Layering Strategy 🧀Add Asiago and Romano first to build depth, then finish with Parmesan off-heat to preserve its delicate nutty flavor that can turn bitter if overcooked.
- Al Dente Timing Is Critical ⏱️Cook tortellini 1-2 minutes under the package directions so they continue cooking gently in the warm sauce without becoming mushy or splitting.
- Emulsify With Pasta Water 🌊Add reserved pasta water gradually while tossing to create an emulsified sauce that clings beautifully to tortellini—this starch is your secret weapon for restaurant-quality coating.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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