Fusilli con le Noci (Fusilli with Walnuts)

A creamy Italian pasta dish featuring crunchy walnuts, savory pancetta, and a rich egg and cream sauce.

Dinner Quick Italian Pasta Pancetta Walnuts

Estimated Nutrition

Calories

928.9

kcal / serving

3715.4 kcal total

Carbs

55.4g

per serving

221.4 g total

Fat

71.5g

per serving

285.8 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

free-range, beaten

150

Single Cream

tbsp

Pecorino Cheese

freshly grated

GrainsCereals

300

Fusilli Pasta

Meat

160

Pancetta

roughly chopped

NutsSeeds

clove

Garlic

crushed

150

Walnut

shelled weight, roughly chopped

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

stalk

Thyme

leaves for garnish

Method

Serve in warmed bowls topped with pecorino and thyme leaves.

Boil a large saucepan of lightly salted water.

Melt butter in a frying pan and sauté garlic until golden, then discard the clove.

Sauté pancetta and walnuts in the pan for 4 minutes until golden-brown.

Mix the beaten egg and single cream together in a bowl.

Cook the fusilli in the boiling water until al dente and drain.

Toss the pasta with the walnut mixture and stir in the egg and cream sauce.