Fresh Fettuccini With Gruyere And Toasted Walnuts

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.