Fresh Fettuccini With Gruyere And Toasted Walnuts

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.

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Nutrient	Quantity
Total fats	161.4333 g
Protein	72.663 g
Carbohydrates	7.857 g
Energy	1758.3467 kCal
Fatty acids, total saturated 18:3 undifferentiated	15.2814 g
Water	267.8 g
Aspartic acid	0.4959 g
Calcium, Ca	527.2 mg
Fiber, total dietary	2.79 g
Niacin	5.5175 mg
Vitamin A, RAE	102.9 g
Arginine	0.7923 g
Riboflavin	0.663 mg
Fatty acids, total saturated 20:1	0.6014 g
Glutamic acid	1.1916 g
Sodium, Na	253.4 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2395 g
Total lipid (fat)	161.4333 g
Manganese, Mn	0.4371 mg
Proline	0.2439 g
Fatty acids, total saturated 16:0	11.7669 g
Choline, total	221.5813 mg
Serine	0.2913 g
Fatty acids, total saturated 18:0	3.6314 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.4527 mg
Selenium, Se	57.12 g
Ash	5.58 g
Fatty acids, total saturated 18:1 undifferentiated	37.8813 g
Pantothenic acid	0.2082 mg
Phenylalanine	0.2832 g
Copper, Cu	1.3354 mg
Thiamin	0.7929 mg
Retinol	102 g
Methionine	0.1764 g
Iron, Fe	5.513 mg
Carbohydrate, by difference	7.857 g
Phosphorus, P	837.6 mg
Folate, total	80.4 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Alanine	0.2793 g
Cholesterol	170 mg
Valine	0.2985 g
Fatty acids, total saturated 18:2 undifferentiated	83.1897 g
Glycine	0.366 g
Fatty acids, total saturated 14:0	0.0428 g
Zinc, Zn	4.792 mg
Isoleucine	0.2298 g
Fatty acids, total polyunsaturated	98.8857 g
Leucine	0.4092 g
Vitamin A, IU	360.1 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	80.4 g
Tryptophan	0.117 g
Phytosterols	255.7867 mg
Tyrosine	0.2238 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	22.14 g
Fatty acids, total saturated	15.6737 g
Histidine	0.1572 g
Fatty acids, total monounsaturated	38.8733 g
Threonine	0.2217 g
Folate, food	80.4 g
Vitamin E (alpha-tocopherol)	2.2813 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	96.8 mg
Lysine	0.1713 g
Potassium, K	906.2 mg
Cystine	0.108 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
black pepper	0	0	0	0
walnut	0.66 cup	1284.7467	0	145.3333
parmigiano reggiano cheese	0	302.6	0	1.7
fettuccine pasta	12 ounces	302.6	0	1.7
gruyere	4.75 cups	0	0	0