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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside. | 2. Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse. | 3. Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste. | 4. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. | 5. Toss walnut sauce with pasta. Garnish with fresh chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups		0.0	0.0	0.0	0.0
walnut	1 1/2	cups		2890.68	0.0	0.0	327.0
garlic	2	cloves	peeled	8.94	1.9836	0.3816	0.03
sea salt	1	pinch		-	-	-	-
marjoram	1	teaspoon	chopped	1.626	0.3634	0.076	0.0422
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
oregano	1	teaspoon	chopped	2.65	0.6892	0.09	0.0428
extra virgin olive oil	1/2	cup		-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
pecorino romano cheese	1	cup	grated	-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
sea salt	to taste			-	-	-	-
fettuccine pasta	1	box		-	-	-	-
chive	1/2	bunch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.