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1
Begin heating a large pot of water over high heat.
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2
Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly.
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3
When the walnuts smell like theyre beginning to toast, remove them from the heat and transfer to a clean dish towel.
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4
Wrap them in the towel, and rub between your hands to remove some of the papery shells.
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5
Chop the nuts medium-fine, and set aside.
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6
In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic.
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7
Cook, stirring, until it begins to sizzle, and add the anchovies.
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8
Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil.
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9
Add the walnuts, stir together for about a minute and remove from the heat.
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10
When the water comes to a boil, salt generously and add the spaghetti.
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11
Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time.
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12
When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.
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13
When the pasta is ready, drain and toss with the walnut and anchovy mixture.
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14
Add the parsley, adjust salt if necessary and add pepper.
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15
Serve, passing the pecorino at the table.
