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Walnuts, Ham, and Cheese...oh, My!

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“Rachael Ray, Book of 10”

Ingredients Nutrition


  1. Place a large covered pot of water over high heat; bring to a boil for the pasta.
  2. Once the water boils, salt it and cook the pasta to al dente.
  3. Right before draining the pasta, remove 1 cup pasta cooking water and reserve.
  4. Place a large skillet over med-high heat; add in chopped walnuts, and toast them, stirring occasionally, until they are golden and smell toasty, a couple of minutes.
  5. Remove the nuts from the skillet and reserve.
  6. When the pasta is nearly done, return the skillet you cooked the walnuts in to the stovetop over med-high heat with the olive oil.
  7. Once the oil is hot, add the Canadian bacon and cook it for 2-3 minutes or until it starts to lightly brown.
  8. Add the garlic and red pepper flakes and cook for another minute.
  9. Add the reserved pasta cooking water and cook it until the liquid has reduced by half.
  10. Add the drained pasta, toasted walnuts, lemon juice, and parsley to the skillet; toss it to coat the noodles, and continue to cook until the pasta has soaked up almost all of the liquid.
  11. Turn the heat off, add the butter and grated cheese, and toss until the butter has melted.
  12. Serve with extra Parmigiano to pass at the table.

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