- 3/4 cup pine nuts
- 1/2 cup clarified butter
- 1 1/4 cups heavy whipping cream
- 2 1/3 tablespoons butter
- 1 pinch ground nutmeg
- salt to taste
- 1 pinch freshly ground white pepper
- 1 (8 ounce) package angel hair pasta
Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
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Cook noodles in boiling salted water until al dente. Drain.
Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.