Fresh Fettuccini With Gruyere and Toasted Walnuts
- Ready In:
- 20mins
- Ingredients:
- 7
- 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
- Cook pasta in large pot of boiling salted water just until al dente.
- Drain pasta and reserve 1/4 cup of the cooking liquid.
- Quickly add the cooked pasta back to the pot and stir in the reserved liquid, gruyere, and butter.
- Cook on medium heat, stirring constantly until cheese is melted.
- Stir in walnuts and salt and freshly ground black pepper to taste.
- Transfer to pasta platter and garnish with some Parmigiano-Reggiano.
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RECIPE SUBMITTED BY
COOKGIRl
United States