Preheat oven to 350°F. Heat 6 quarts of water in a large stock pot over high heat.

Once the water comes to a boil, add a few large pinches of salt.

Cook pasta according to package directions, until al dente (usually around 10 minutes)

Strain and reserve 1 cup pasta water in a heat-proof cup.

Heat a large saucepan over medium heat and drizzle in a couple tablespoons of neutral oil.

Add your chopped garlic and sauté for 1-2 minutes, until soft.

Deglaze pan with white wine and cook for 3-4 minutes until slightly reduced.

In the meantime, thickly chop walnuts and toast in oven for 4-5 minutes until lightly toasted and aromatic.

Add your sour cream, parmesan, and light cream and stir into a cohesive sauce.

Cook sauce for 3-4 minutes until slightly thickened, or thick enough to coat the back of a spoon. Add pasta water as needed if you need to thin it a little.

Season your sauce with salt and pepper to taste. Divide your pasta amongst 3 plates and spoon a generous portion of white sauce on top of each.

Season with more fresh cracked black pepper, salt, and Italian seasoning. Then, top with your toasted chopped walnuts.