Categories: Italian, Main Dish, Pasta
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.