Fresh Fettuccini With Gruyere and Toasted Walnuts

• 12 ounces fresh fettuccine pasta
• 1 34-3 cups cave-aged gruyere (read intro)
• 2 tablespoons butter
• 23 cup walnuts, toasted and chopped
• freshly grated parmigiano-reggiano cheese
• salt
• fresh ground black pepper

1. Cook pasta in large pot of boiling salted water just until al dente.
2. Drain pasta and reserve 1/4 cup of the cooking liquid.
3. Quickly add the cooked pasta back to the pot and stir in the reserved liquid, gruyere, and butter.
4. Cook on medium heat, stirring constantly until cheese is melted.
5. Stir in walnuts and salt and freshly ground black pepper to taste.
6. Transfer to pasta platter and garnish with some Parmigiano-Reggiano.

pasta, caveaged, butter, walnuts, cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/fresh-fettuccini-with-gruyere-and-toasted-walnuts-151085 (may not work)