Directions:
- 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.
- 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.
- 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.
- 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.
- Toss walnut sauce with pasta. Garnish with fresh chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 752.45 Kcal (3150 kJ) | ||
| Calories from fat | 663.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.73g | 113% | |
|---|---|---|---|
| Cholesterol | 54.8mg | 18% | |
| Sodium | 612.01mg | 26% | |
| Potassium | 275mg | 6% | |
| Total Carbs | 10.14g | 3% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 20.62g | 41% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 311.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 242.78 Kcal (1016 kJ) | ||
| Calories from fat | 214.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 113% | |
|---|---|---|---|
| Cholesterol | 17.68mg | 18% | |
| Sodium | 197.47mg | 26% | |
| Potassium | 88.73mg | 6% | |
| Total Carbs | 3.27g | 3% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 1.2g | 15% | |
| Protein | 6.65g | 41% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.6mg | 10% | |
| Calcium | 100.4mg | 31% | |
* 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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