To make the skyr sauce: In a food processor, add the garlic cloves and salt. Blitz them until fine. Add the egg and skyr to the blender and blitz until everything is fully combined. Set aside.
To make the crispy onion topping: In a large pan, heat up the canola oil until warm. Add the finely sliced onions to the oil and stir until the onions become lightly golden and brown. Once they are, remove the onions and set them aside.
Reduce the flame to low and add the chopped walnuts, minced cilantro, minced garlic, salt, cumin powder, coriander powder, cayenne powder and black pepper. Cook the mixture until the nut mixture is fragrant and the garlic is lightly golden. Turn the heat off and add the onions back in. Give everything a stir and set aside.
Cook the pasta in a large pot of salted boiling water and stir occasionally until the pasta is almost al dente. In a clean skillet, add the strained pasta and add the skyr sauce on top of the pasta. Cook the mixture on medium heat until the sauce thickens slightly and sticks to the pasta. Remove from the heat and serve into desired dishes. Add the crispy onion on top and finish with fresh herbs. Enjoy!