Walnut Cream Sauce

This is a super basic cream-based sauce that is reminiscent of alfredo. This sauce needs no thickener as the starch from the pasta as well as the fresh parmesan will naturally thicken the sauce.

1 cup heavy cream

2 tsp nutmeg

1 tsp salt

1 cup freshly grated parmesan

¼ cup toasted walnut peices

Fresh home-made pasta

Start by bringing a large pot of salted water to a boil. Then, in a sauté pan, add ¾ cup of heavy cream, nutmeg, and salt, and cook on very low, just to warm it. Boil fresh pasta for 3 minutes, then add the fresh pasta to the heavy cream mixture. Turn heat to medium and cook until the sauce becomes thick. If it becomes too thick, use the remaining ¼ cup of heavy cream to loosen. Turn heat off and stir in grated parm. Top with toasted walnuts.