Spaghetti with Carrots

Spaghetti alle Carote

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

The humble carrot is really quite versatile and flavorful. You can make a cake with it, serve it as a side vegetable, or make a rich and sweet pasta sauce. To give the pasta even more carrot flavor, I cook it in the water I boiled the carrots in. This dish is great paired with a nice cold beer.


  • 1 pound carrots
  • Salt
  • 6–7 sprigs flat-leaf Italian parsley


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Trim the ends of the carrots and peel them.
  3. When the water is boiling, add about 2 tablespoons salt, add the carrots, and cook until tender, 10 to 12 minutes.
  4. While the carrots are cooking, finely chop enough parsley to measure about 2 tablespoo