Walnut Cream Pasta
Ingredients
- 400 gSpaghetti (dry)
- 150 gWalnut kernel (peeled)
- 50 gWhite bread (crumb only)
- 100 mlWhole milk (room temperature)
- 50 gParmesan cheese (grated)
- 1 pcGarlic (germ removed)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A creamy sauce that clings to the pasta, featuring the residual crunch of crushed walnuts. The garlic remains subtle behind the mellow milk and sharp parmesan.
- 1
Remove the crust from the white bread and soak the crumb in the whole milk in a bowl. Let it soften for a few minutes.
- 2
In a mortar or blender, crush the walnuts with the garlic, parmesan, and the squeezed bread crumb. Drizzle in the olive oil until a thick, grainy paste forms.
- 3
Plunge the spaghetti into a large volume of boiling salted water. Cook until al dente. Reserve a ladle of cooking water before draining.
- 4
Mix the walnut cream with the hot pasta. Gradually add the cooking water: the sauce should become fluid and perfectly coat every strand of pasta.
Frequently asked questions
How do you get this dish right?
- If the sauce is too thick, don't hesitate with the cooking water; the starch is what creates the emulsion.
- Lightly toast the walnuts in a dry pan before blending to intensify the woody flavor.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat with a splash of water to loosen the sauce.
