Ingredients
- 150g pasta (spaghetti or linguine or whatever you have, we used fusilatta in the video and the picture above features manfredine)
- 100g chopped or crushed walnuts
- 3 eggs
- 50g grated pecorino or parmesan (pec always best imo)
- black pepper
- extra virgin olive oil
Method
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Put the pasta in well seasoned boiling water and cook until al dente.
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Meanwhile in a bowl, whisk together the eggs, grated cheese and a good amount of black pepper plus a good glug of olive oil until well combined.
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Drain the pasta and return to the pan, reserving a cup of the cooking water. Allow to sit for a little bit just to cool slightly.
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Pour over the egg mixture, along with a decent splash or two of the cooking water. Put back on a low heat and stir vigorously until things thicken up. Take off the heat before it gets too hot and the eggs scramble. Add more cooking water if needed to get a silky sauce consistency.
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Serve topped with chopped walnuts, extra cheese, black pepper and a drizzle of olive oil.
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Enjoy immediately!
Notes
This is a super quick and easy recipe that is great for a post-jam meal (or even mid-jam!). The walnuts add a lovely nuttiness and texture to the dish. You can adjust the amount of cheese and pepper to your taste. If you want to mix it up, you can add some sautéed mushrooms or peas. A clove of crushed garlic in the mix can also add a nice depth of flavor.