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I often serve this fragrant pasta on Christmas Eve, as a first course, followed, in a good year, by fresh Dungeness crab. It is also excellent on a weeknight in the winter, as both nutmeg and pepper warm us from the inside out.
Whole nutmeg (black) wrapped in what becomes a second spice, mace.
Fresh pasta–homemade or commercial–has a tenderness that is perfect in this dish. In the fall and winter, make it with puréed winter squash for an added depth of flavor.
Fill a large pot half full with water, add a generous tablespoon of salt and bring to a boil over high heat.
Add the noodles and cook until just done, 2 to 3 minutes for fresh, 8 to 12 for dried.
Put the butter and oil into a medium sauce pan and set it over very low heat until it just melts. Add the pepper, nutmeg and a generous teaspoon of salt and remove from the heat.
Warm four soup plates or pasta bowls.
Drain the pasta and quickly tip it into the saucepan with the butter.
Top each portion with cheese, walnuts, and parsley and enjoy right away.
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