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

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

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

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

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

5. Cover and remove pan from heat and set aside.

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

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

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

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

10. Add half of the Parmigiano-Reggiano and toss well.

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

12. Serve immediately.

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