🍝 Spaghetti with walnut sauce
Spaghetti alle noci is pasta tossed in a rich sauce of ground walnuts, cream, grated parmesan and a little garlic. The sauce is thick, nutty and creamy, with a mild sweetness from the walnuts and a savoury edge from the cheese. It is served warm, sometimes with a few chopped walnuts on top for crunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g spaghetti
- 120 g walnuts
- 150 ml cream
- 40 g parmesan, grated
- 1 small garlic clove
- Salt and black pepper
Method
- Toast the walnuts lightly in a dry pan and set a few aside for topping.
- Blend the rest with the garlic, cream and a pinch of salt into a coarse sauce.
- Cook the spaghetti until al dente; keep a cup of the cooking water.
- Toss the pasta with the walnut sauce and parmesan off the heat, loosening with cooking water.
- Top with the reserved walnuts and black pepper.
How to make it lighter
- Walnuts and cream make this rich: 60 g walnuts and 75 ml cream for four still give plenty of flavour.
- Loosen the sauce with pasta water rather than more cream.
- Keep the plate to about 250 g and add a large green salad.
History
Walnut sauce, salsa di noci, is a traditional condiment of Liguria, where it is classically served with pansoti, a local filled pasta. Versions with spaghetti and cream are common in Italian home cooking today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →