Prepare a cheese cream by mixing the Galbani Mascarpone, the Galbani Dolcelatte, eggs and a few tablespoons of milk.
Transfer the cream into a large pan and cook on a very low heat until the cream begins to boil.
Add a generous amount of grated Galbani Parmigiano Reggiano D.O.P, Galbani Grated Mozzarella cheese.
Bring a large pan of salted water to the boil, gently add the pasta and cook on a low heat until the pasta is al dente.
Once the pasta is cooked, carefully strain the water and add the pasta to the pan of cheese cream. Add a generous amount of Galbani Paesano Grated Dehydrated Cheeses, Galbani Mozzarella and mix vigorously until the cheese begins to melt. Place the cheesy pasta on a serving plate.
Sprinkle a few coarsely crushed walnut kernels and serve immediately.