In Rome's classic version there's no walnut oil. Considered a go-to late night snack, it's a simple dish made with garlic, a whisper of dried chili peppers and -- the most important ingredient -- fresh extra virgin olive oil. In this twist, we've substituted half of the EVOO with our handcrafted Roasted Walnut Oil from Saumur, France. It adds a smooth gentle version of meaty walnuts to the dish. 

1/2 package spaghetti (450g)
Salt (at least 1-1/2 tbsp)
1/4 cup fresh extra virgin olive oil
1/4 cup Roasted Walnut Oil
6 cloves of garlic, minced (or 1 tbsp Garlic olive oil)
1 tsp crushed red pepper flakes (or 1 tsp Cayenne olive oil)
1/2 cup reserved pasta water
1/2 cup chopped parsley (or 1 tbsp Gremolata olive oil)
1 cup finely grated Parmegiano Reggiano (or Parmesan)


    Boil a large pot of water (at least 16 cups), generously seasoned with salt.  When the water has reached a rolling boil, add the spaghetti according to package instructions, and cook until it is not quite al dente. While the pasta is cooking, in a skillet on medium heat, add EVOO, garlic, red pepper flakes and salt. Cook for 3 to 5 minutes. Drain spaghetti, reserving 1/2 cup of pasta water. Do not rinse pasta. Transfer spaghetti to skillet. Add Walnut oil and combine. Add pasta water and stir rapidly until pasta is al dente. The sauce should be thickened and emulsified, coating the pasta (3-5 minutes). Add more Walnut oil to taste.  OPTION:  Add 1/2 of the cheese to the skillet when adding spaghetti. Remove from heat, add the chopped parsley and serve with a generous portion of finely grated Parmigiano Reggiano on the side.  OPTION:  Add fresh quartered cocktail tomatoes and toss with parsley before serving.