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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Bring 3 quarts of salted water to a boil in a large saucepan. Cook the spaghetti to al dente according to its package. Keep the pasta and its cooking water in the pan until the sauce is ready.
- Mix the parsley and toasted walnuts in a small bowl. In a separate large pot, warm the olive oil over medium heat. Stir in the black pepper for 30–60 seconds, until fragrant, then turn off the heat.
- Use tongs to move the spaghetti into the pepper oil. Add 1 1/4 cups of the hot pasta water and the butter. Stir continuously for about 1 minute.
- Add the Parmesan in small additions, stirring vigorously as each addition melts. Continue for about 2 minutes, adding more pasta water if needed to make a glossy coating. Stir in the measured salt, tasting as you go.
- Divide among bowls and scatter the walnut-parsley mixture over the top. Serve immediately.
Notes
Finely grate the Parmesan so it melts more readily. Add it gradually with the pot off the heat to reduce clumping.
For a vegetarian version, choose Parmesan-style cheese made with vegetarian rennet.
