Salsa di Noci

3 cups water, or as needed

1 ½ cups walnuts

2 cloves garlic, peeled

1 pinch sea salt

1 teaspoon chopped fresh marjoram

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

½ cup extra-virgin olive oil

¾ cup heavy cream

1 cup finely grated Pecorino Romano cheese

freshly ground black pepper to taste

sea salt to taste

1 (16 ounce) box dry fettuccine pasta

½ bunch fresh chives, finely chopped

Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.

Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.

Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

Toss walnut sauce with pasta. Garnish with fresh chives.