Fresh Fettuccini With Gruyere and Toasted Walnuts

1. 1

   Cook pasta in large pot of boiling salted water just until al dente.

2. 2

   Drain pasta and reserve 1/4 cup of the cooking liquid.

3. 3

   Quickly add the cooked pasta back to the pot and stir in the reserved liquid, gruyere, and butter.

4. 4

   Cook on medium heat, stirring constantly until cheese is melted.

5. 5

   Stir in walnuts and salt and freshly ground black pepper to taste.

6. 6

   Transfer to pasta platter and garnish with some Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.