Make spaghetti al dente in a large saucepan with salted water and oil (I). Drain, put again in the saucepan, mix with butter and parsley (I) and keep warm.
For the sauce, stir ricotta, nutmeg, almond kernels, cinnamon and crème fraîche over low heat to a thick paste. Blend in oil (Ii), then stir leisurely into the clear soup until smooth. Season generously with salt and freshly ground pepper.
Spaghetti in a warmed serving bowl form, pour sauce over and mix well.
Sprinkle with pine nuts, garnish with parsley (Ii) and bring to the table warm.
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