Wide fettuccine with Ligurian walnut sauce

Bring a large pot of salted water to the boil.

Cut the bread into small chunks, soak the bread in a bowl and cover it with milk. Let it soak for a few minutes until fully saturated and pulp like. Once soaked, squeeze out any excess milk and add to your food processor.

Into the food processor add walnuts, garlic, grated Parmigiano Reggiano, and a pinch of salt. Blend until you achieve a rough paste.

Into the food processor add walnuts, garlic, grated Parmigiano Reggiano, and a pinch of salt. Blend until you achieve a rough paste.

Taste the sauce and adjust the seasoning with additional salt and freshly ground black pepper as needed. Add to a serving bowl and set aside.

Cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 1 cup of pasta cooking water.

Cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 1 cup of pasta cooking water.

evenly with the sauce.
Plate the pasta and garnish with fresh marjoram leaves, if desired. Serve immediately.