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Ingredients
| olive oil: 3 Tbl |
| walnuts (chopped): 3/4 cup (divided) |
| ground cinnamon: 1/8 tsp |
| light whipping cream (fluid): 1/2 cup |
| salt |
| white pepper (fresh ground) |
| salt: 1 Tbl |
| pasta (spaghetti): 1 lb |
| parmigiano-reggiano cheese (grated): 6 Tbl (divided) |
Spaghetti With Walnut Cream
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large saute pan, heat olive oil over medium heat.
- Add 1/2 cup of the walnuts and the cinnamon and cook, stirring, until walnuts begin to brown, about 5 minutes.
- Add cream, season to taste with salt and pepper and stir once (sauce will be very thick).
- Cover and remove pan from heat and set aside.
- Add salt and spaghetti to the boiling water and cook, uncovered, until pasta is al dente.
- Scoop out about 1 cup of the pasta water and set aside; drain pasta.
- Add 1/4 cup of the reserved pasta water to the walnut mixture and increase heat to high.
- Add in spaghetti and , using pasta tongs, toss to coat evenly, adding more pasta water if needed.
- Add half of the Parmigiano-Reggiano and toss well.
- Transfer to a large serving platter and sprinkle with remaining cheese and walnuts.
- Serve immediately.