Spaghetti With Walnut Cream
"In '250 True Italian Pasta Dishes'"
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 tablespoons extra-virgin olive oil
- 3⁄4 cup finely chopped walnuts, divided
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 cup whipping cream
- salt
- fresh ground white pepper
- 1 tablespoon salt
- 1 lb spaghetti
- 6 tablespoons grated parmigiano-reggiano cheese, divided
directions
- 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.
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