Recipe By Jackie
Published Feb 20th
Prep - Cook - Additional - Ready In -
Servings 2 - 4 servings Calories 1129.3

Serves 2 as an entree, or 4 as a first course.

Recipe Ingredients

  • ¾ cup pine nuts
  • ½ cup clarified butter
  • 1 ¼ cups heavy whipping cream
  • 2 ⅓ tablespoons butter
  • 1 pinch ground nutmeg
  • salt to taste
  • 1 pinch freshly ground white pepper
  • 1 (8 ounce) package angel hair pasta

Cooking Directions

  1. 1 Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
  2. 2 Cook noodles in boiling salted water until al dente. Drain.
  3. 3 Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.

Nutrition Facts

  • Calories 1129.3
  • Carbohydrate 49.4 g
  • Cholesterol 247.1 mg
  • Fat 99 g
  • Fiber 4.4 g
  • Protein 18.4 g
  • Saturated Fat 52.4 g
  • Sodium 256.9 mg
  • Sugar 2.6 g


  1. My family absolutely loved this recipe! It was served as a sidedish to grilled salmon and they just couldn't get enough of it! You really have to keep a constant eye on the pine nuts when browning they will burn quick. I made 1 lb of (thin spaghetti)pasta no leftovers.
  2. This recipe is great with a couple whole smashed cloves of garlic couple dashes of cayenne pepper ground black pepper and crushed red pepper in addition to the nutmeg. It's extremely rich a real treat.
  3. I made this last night and in the end we thought it was just ok. I did change a few things but I don't think it would have affected the flavour of the dish. Instead of using angel hair pasta I used spaghettini as it's all I had. I also didn't use clarified butter (but - Read more ...
  4. Buttery and delicious!
  5. I didn't have clarified butter so I subbed regular butter and left out the extra tablespoon. Also we added some grilled chicken. Awesome flavor so rich and creamy - better than restaurant. Leftovers not as good otherwise this would have been 5 star recipe.
  6. I made this for dinner last night and my husband and I both agreed that it had no flavor and we would not want to try it again. I made this recipe as directed but added chicken and spinach as others had suggested and also to add a little nutrition to the calories.
  7. quick easy and a nice change from the usual red sauce. We added some poached chicken breast to make the dish more filling for the basketball player in the family. I will make this again
  8. I found this recipe to be a really great base for chicken florentine that we get from a local restaurant. I sauteed some chicken cut up into bite size pieces with some of the shallots and fresh garlic along with some baby spinach and prepared the sauce in another pan added some fresh parmesean and - Read more ...
  9. I have been looking for this recipe for a long time. There is a restaurant in Pittsburgh that severs this as an appetizer or a main dish. They top it with lump crab meat. WONDERFUL and this is just as good!!!

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