Salsa di Noci


  • 3 cups water, or as needed
  • 1 1/2 cups walnuts
  • 2 cloves garlic, peeled
  • 1 pinch sea salt
  • 1 teaspoon chopped fresh marjoram
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup heavy cream
  • 1 cup finely grated Pecorino Romano cheese
  • Freshly ground black pepper to taste
  • Sea salt to taste
  • 1 (16 ounce) box dry fettuccine pasta
  • 1/2 bunch fresh chives, finely chopped


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.

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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.