Cook the spaghetti according to package directions.

Meanwhile, in a bowl, combine the robiola cheese and warm milk. Stir until the cheese is creamy. Add the chopped pistachios, a pinch of nutmeg, a pinch of salt, some pepper, and a drizzle of olive oil.

Drain the spaghetti while still al dente, reserving 1 cup of the cooking water. Add the spaghetti to the pan with the robiola and pistachio mixture. Toss everything together, adding as much reserved pasta water as needed and the grated Parmesan cheese.

Serve the spaghetti with robiola and pistachios, topping each plate with a sprinkle of chopped pistachios.