Wide Noodles with Creamy Walnut Sauce

An excellent dish, prepared in just 20 minutes.

Place a large pot of salted water on the stove to boil for the pasta. Finely chop the walnuts or add them to a bag, seal it, and then crush them with a heavy object (kitchen mallet, rolling pin) to break them into pieces. Peel and finely chop the shallot.
Add the noodles to the boiling water and cook them for 2 minutes less than the time indicated on the package.
In a pan, melt the butter and sauté the shallot for 2 minutes until softened. Add the walnuts and sauté them together with the shallot for another 2 minutes until fragrant and golden brown. Stir constantly and be careful not to burn the walnuts.
Transfer the sautéed walnuts and shallot to a bowl. Lightly season with salt and pepper, mix well, and set aside.
Just before draining the noodles, reserve a cup and a half of the cooking water. Drain the pasta and transfer it to the pan where the shallot and walnuts were sautéed. Add the mascarpone, sautéed walnuts, reserved water (as needed), and half of the grated Parmesan. Cook over medium heat while stirring for about 2 minutes until the sauce thickens and coats all the noodles. Season to taste with salt and ground pepper.
Serve the prepared dish on plates. Sprinkle the remaining Parmesan on top. Serve warm with a bowl of your favorite salad.