For a richer flavor, toast the walnuts lightly before cooking. This will enhance their nutty aroma. Adjust the amount of heavy cream to achieve your desired sauce consistency. Freshly grated Pecorino Romano cheese is key to the authentic flavor of this dish. Avoid pre-grated cheese if possible. Serve immediately after tossing the pasta with the sauce to prevent the pasta from becoming soggy.
Salsa di Noci
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS62
Transport yourself to the sun-kissed shores of Cinque Terre with this vibrant walnut sauce, a Ligurian classic. Fresh herbs and creamy textures combine to create a memorable dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate90 g
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Cholesterol61 mg
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Fiber7 g
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Protein22 g
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Saturated Fat17 g
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Sodium190 mg
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Sugar5 g
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Fat72 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
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.
02
Step
0 mins
Combine garlic and 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.
03
Step
0 mins
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 and whisk until combined. Season with black pepper and sea salt to taste.
04
Step
8 mins
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
05
Step
0 mins
Toss walnut sauce with pasta. Garnish with fresh chives.
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RECIPE REVIEWS
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Mac Tromp
Jun 17, 2025I found that the sauce was a little thick, so I added a splash of pasta water to thin it out.
Axel Turner
May 8, 2025I added a little bit of lemon zest to the sauce and it was delicious.
Amara Nicolas
Apr 14, 2025So quick and easy to make! Definitely a keeper.
Nathen Auer
Apr 3, 2025My family loves this recipe. It's become a regular in our rotation.
Patsy Kautzer
Mar 4, 2025I didn't have fresh marjoram, so I used dried and it still turned out great.
Vicky Emard
Jan 20, 2025The tip about toasting the walnuts is a game-changer! It really enhances the flavor.
Newell Muller
Dec 19, 2024I made this for a dinner party and everyone raved about it. It's definitely a crowd-pleaser!
Merritt Turner
Dec 16, 2024This recipe is amazing! It's so easy to make and the sauce is incredibly flavorful.
Rocky Heller
Nov 15, 2024I recommend using high-quality Pecorino Romano cheese. It makes a big difference in the flavor.
Dedrick Gislason
Oct 18, 2024This is the best walnut sauce I've ever had!