Total Time: 20 minutes

Pasta alle noci (walnuts) is a traditional dish of the fall and around Christmas. It’s more popular in the center of Italy, north of Rome. It’s very easy and very quick to prepare. Pasta alle noci also has a dessert version mostly known as maccheroni con le noci.


Ingredients for 4 people:

  • 1 pound spaghetti
  • 2 cloves garlic finely chopped
  • 1/2 cup olive oil
  • 4 ounces shelled walnuts ground
  • 2 ounces  breadcrumbs
  • 1 cup cream
  • salt
  • black pepper



Put oil and garlic in a deep pan large enough to toss the spaghetti later. Brown very lightly at low heat.

Toss breadcrumbs and walnuts in the pan. Oil will be absorbed. Stir to heat and color. Then add cream salt, pepper and stir. Toss in cooked spaghetti, mix well. Turn off heat and serve.


Note: If you like a more delicate flavor, take the skin off the shelled walnuts. To do so, drop them in boiling water for 5 minutes. Let them cool. Dry them in warm oven. Walnuts should be ground a little coarse. Use a food processor or a blender. Reserve some water from the pasta to add to sauce in case sauce too dry. You can finish the dish with a little raw olive oil.

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