In a kitchen mixer we combine the milk, extra virgin olive oil (50 g), a pinch of salt, grated Parmesan cheese and nuts (taking care to leave some for the dish). We operate the blades and whisk until a homogeneous and creamy mixture is obtained.
We cut it into strips speck and in a pan, brown it with a drizzle of extra virgin olive oil, until it becomes crunchy (4/5 minutes will be enough).
In the meantime, cook the spaghetti in abundant salted water and drain it a few minutes before the time indicated on the pasta package, taking care to keep some cooking water. We transfer the pasta to the pan with the crispy speck. We also combine the walnut cream previously prepared and the ricotta cheese. If necessary, add a little cooking water.
We serve our spaghetti by decorating the plate with walnut kernels, guaranteed WOW effect!