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    You are in: Home / Recipes / Fresh Fettuccini With Gruyere and Toasted Walnuts Recipe
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    Fresh Fettuccini With Gruyere and Toasted Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Cookgirl's Note:

    From Ziggerman's Guide to Good Eats. I cut back on the cheese considerably because the orginal recipe listed three cups of gruyere-Holy Cow's Milk, Batman! (Once you find out the price for cave-aged cheese you'll understand why I did that.)The best quality ingredients make all the difference in the world.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta in large pot of boiling salted water just until al dente.
    2. 2
      Drain pasta and reserve 1/4 cup of the cooking liquid.
    3. 3
      Quickly add the cooked pasta back to the pot and stir in the reserved liquid, gruyere, and butter.
    4. 4
      Cook on medium heat, stirring constantly until cheese is melted.
    5. 5
      Stir in walnuts and salt and freshly ground black pepper to taste.
    6. 6
      Transfer to pasta platter and garnish with some Parmigiano-Reggiano.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Fettuccini With Gruyere and Toasted Walnuts

    Serving Size: 1 (108 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 628.0
     
    Calories from Fat 322
    51%
    Total Fat 35.7 g
    55%
    Saturated Fat 14.0 g
    70%
    Cholesterol 131.7 mg
    43%
    Sodium 223.0 mg
    9%
    Total Carbohydrate 51.1 g
    17%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.6 g
    2%
    Protein 27.1 g
    54%

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