Walnut Tagliatelle With Roast Pork

Preparation:

Preparation: The tagliatelle must be fresh: the sauce from the roast will be used to season them. Prepare the roast. When it is well cooked, remove it from the pan and place it on a cutting board. When cold, cut it into thin slices. In the pan with the hot sauce, add a good handful of finely chopped walnuts and 100 g of cream, without stirring. Place the pan in the oven and brown until a light crust forms (about 5 minutes). Season the tagliatelle with a little of this sauce, adding a few knobs of butter. If there is little sauce left in the pan, add nuts, a little butter and cream and put back in the oven. Add the slices of roast one at a time so that the sauce coats both sides of the slice. Put the pan covered with aluminum foil back into the oven for a few minutes.