Fresh Fettuccini With Gruyere and Toasted Walnuts

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.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 12  ounces  fresh fettuccine pasta
• 1 3⁄4-3  cups  cave-aged gruyere (read intro)
• 2  tablespoons butter
• 2⁄3 cup walnuts, toasted and chopped
•  freshly grated parmigiano-reggiano cheese
•  salt
•  fresh ground black pepper

Directions

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