Step 1

In a Dutch oven or heavy-bottomed pot, boil water and cook tortellini as instructed on the package.

Step 2

While the pasta is cooking, melt butter in a large saucepan over medium-high heat, then whisk in garlic bouillon base and cinnamon.

Step 3

Add the ham when the butter sauce begins to thicken and bubble. Heat it through, browning it slightly on both sides.

Step 4

When the tortellini is cooked, reserve ½ cup of pasta water, then drain the tortellini.

Step 5

Slowly add the pasta water and heavy cream to the saucepan. Cook for 3 to 4 minutes, stirring occasionally to de-glaze the pan. Season with salt and pepper to taste.

Step 6

Once the sauce has thickened, remove the pan from the heat and gradually add 1½ cups of finely grated parmesan cheese, stirring until fully melted and combined.

Step 7

Next, add the tortellini to the sauce and toss it all together to coat.

Step 8

Lastly, sprinkle with the remaining parmesan cheese and parsley, then serve and enjoy!