Spaghetti with Creamy Walnut Sauce (Salsa di Noci)

VIDEO LINK: https://youtu.be/CjLbCgrg9Gs

INGREDIENTS

• 1 lb (450g) Spaghetti 
• 1 ½ cups (150g) Raw chopped walnuts (reserve 2 tbsp for garnish)
• 3–4 cloves Garlic
• ½ cup Extra Virgin Olive Oil
• 5 oz Parmigiano-Reggiano (4 oz for the paste, remaining grated for sauce and garnish)
• 1 sprig Fresh rosemary
• 2 tbsp Fresh Italian parsley, finely chopped
• 1 tbsp Unsalted butter
• ½ tsp Crushed red pepper flakes
• 10 oz Starchy pasta water (reserved from boiling)
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions.
2. Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Toast lightly for 2–3 minutes until fragrant, being careful not to burn them. Reserve 2 tablespoons for final garnish.
3. Make the Walnut Paste: In a food processor, combine the toasted walnuts, garlic, 4 oz of Parmigiano-Reggiano, salt, black pepper, crushed red pepper flakes, and extra virgin olive oil. Blend until it forms a smooth, rich paste.
4. Reserve Pasta Water: About 2 minutes before the spaghetti is finished cooking, carefully scoop out 10 oz (approx. 1 ¼ cups) of the hot, starchy pasta water.
5. Infuse the Butter: In a large skillet over medium heat, melt the butter along with the rosemary sprig. Sauté for about 1 minute until fragrant and fully melted, then remove the pan from the heat. Discard the rosemary sprig.
6. Emulsify & Combine: Off the heat, add the walnut paste, cooked spaghetti, 2 tablespoons of Parmigiano-Reggiano, chopped Italian parsley, and the reserved pasta water to the skillet. Toss and stir vigorously until the sauce emulsifies into a silky, creamy texture.
7. Garnish & Serve: Plate immediately. Top each serving with the reserved chopped walnuts, extra grated Parmigiano-Reggiano, and fresh parsley. Enjoy!