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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 684.58 Kcal (2866 kJ) | ||
| Calories from fat | 390.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.37g | 67% | |
|---|---|---|---|
| Cholesterol | 93.97mg | 31% | |
| Sodium | 650.49mg | 27% | |
| Potassium | 74.14mg | 2% | |
| Total Carbs | 33.15g | 11% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 36.45g | 73% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.6mg | 9% | |
| Calcium | 1015.2mg | 102% | |
| Amount Per 100 g | |||
| Calories | 404.5 Kcal (1694 kJ) | ||
| Calories from fat | 230.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.63g | 67% | |
|---|---|---|---|
| Cholesterol | 55.53mg | 31% | |
| Sodium | 384.35mg | 27% | |
| Potassium | 43.81mg | 2% | |
| Total Carbs | 19.59g | 11% | |
| Sugars | 0.42g | 3% | |
| Dietary Fiber | 1.58g | 11% | |
| Protein | 21.54g | 73% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.9mg | 9% | |
| Calcium | 599.8mg | 102% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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