Toast pignoli slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
Cook pasta according to directions. Drain.
Combine heavy cream, clarified butter (can eliminate or use just a little), butter, nutmeg, salt, and pepper in a saucepan; heat thoroughly. Let sauce reduce to a creamy consistency.
Add pasta to the heated sauce. Top with pignoli and serve.
Recipe from

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