12 ounces dried spaghetti
1 tablespoon butter
3 cloves garlic, chopped
2 cups heavy cream
3 ounces white Cheddar cheese, grated
3 ounces Fontina cheese, grated
3 ounces Parmesan, grated
1 cup toasted walnuts, chopped
¼ cup parsley, chopped
Salt and pepper
Cook the spaghetti in a pot of salted boiling water for approximately six minutes or just until the outside of the noodle is softened and the center is still hard. Place the butter in a deep nonstick pan over medium heat. Add the garlic and half the walnuts, toast lightly. Add the cream and all three cheeses. Continue stirring over medium heat until the cheeses have melted. Season with salt and pepper. Add the spaghetti and continue to cook the pasta in the cheese sauce until noodles are al dente. Plate spaghetti and top with remaining walnuts and parsley.
