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Boil the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions.
Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Toast lightly for 2–3 minutes until fragrant, being careful not to burn them. Reserve 2 tablespoons for final garnish.
Make the Walnut Paste: In a food processor, combine the toasted walnuts, garlic, 4 oz of Parmigiano-Reggiano, salt, black pepper, crushed red pepper flakes, and extra virgin olive oil. Blend until it forms a smooth, rich paste.
Reserve Pasta Water: About 2 minutes before the spaghetti is finished cooking, carefully scoop out 10 oz (approx. 1 ¼ cups) of the hot, starchy pasta water.
Infuse the Butter: In a large skillet over medium heat, melt the butter along with the rosemary sprig. Sauté for about 1 minute until fragrant and fully melted, then remove the pan from the heat. Discard the rosemary sprig.
Emulsify & Combine: Off the heat, add the walnut paste, cooked spaghetti, 2 tablespoons of Parmigiano-Reggiano, chopped Italian parsley, and the reserved pasta water to the skillet. Toss and stir vigorously until the sauce emulsifies into a silky, creamy texture.
Garnish & Serve: Plate immediately. Top each serving with the reserved chopped walnuts, extra grated Parmigiano-Reggiano, and fresh parsley. Enjoy!