Spaghetti With Walnut Cream

1. 1

   In a covered pasta pot over high heat, bring water to a rapid boil.

2. 2

   Meanwhile, in a large saute pan, heat olive oil over medium heat.

3. 3

   Add 1/2 cup of the walnuts and the cinnamon and cook, stirring, until walnuts begin to brown, about 5 minutes.

4. 4

   Add cream, season to taste with salt and pepper and stir once (sauce will be very thick).

5. 5

   Cover and remove pan from heat and set aside.

6. 6

   Add salt and spaghetti to the boiling water and cook, uncovered, until pasta is al dente.

7. 7

   Scoop out about 1 cup of the pasta water and set aside; drain pasta.

8. 8

   Add 1/4 cup of the reserved pasta water to the walnut mixture and increase heat to high.

9. 9

   Add in spaghetti and , using pasta tongs, toss to coat evenly, adding more pasta water if needed.

10. 10

    Add half of the Parmigiano-Reggiano and toss well.

11. 11

    Transfer to a large serving platter and sprinkle with remaining cheese and walnuts.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.