Tagliatelle with Cognac

• 12 ounces fresh tagliatelle, or store-bought
• 1 tablespoon sweet butter

In a large pot of water that has been brought to a boil, lightly salted, and again brought to a boil, cook the pasta until al dente.

In the meantime, melt the butter in a pan large enough to hold the pasta.

Drain the pasta and add it to the butter. Toss and immediately add the cream; continue tossing over a low flame. Add the walnuts and, finally, the cognac, salt, and pepper. G