1. Bring a large pot of salted water to a boil over high heat.

2. Add cheese tortellini and cook until al dente, 2 to 3 minutes for fresh or 4 to 5 minutes for frozen. Reserve 1/2 cup pasta water and drain.

3. While pasta cooks, heat a large skillet over medium heat and add unsalted butter.

4. Swirl butter as it melts and watch for foam to subside and milk solids to turn golden brown, about 4 minutes.

5. Add minced garlic and stir for 30 seconds until fragrant, taking care not to burn.

6. Reduce heat to low and slowly pour in heavy cream, whisking until combined and smooth.

7. Season with salt, pepper, and nutmeg; stir until sauce thickens slightly, about 1 minute.

8. Add cooked tortellini to the skillet and toss gently to coat, adding reserved pasta water a tablespoon at a time if sauce is too thick.

9. Sprinkle grated Parmesan over the pasta and stir gently until melted and sauce is creamy.

10. Taste and adjust seasoning; finish with a sprinkle of lemon zest and chopped parsley.

11. Divide tortellini among bowls, garnish with extra Parmesan and fresh herbs, and serve immediately.