Name: Spaghetti with Carrots (Spaghetti alle Carote)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound carrots; Salt; 6–7 sprigs flat-leaf Italian parsley; 4 tablespoons butter; ⅓ cup freshly grated Parmigiano-Reggiano; ¼ teaspoon freshly grated nutmeg; ¼ cup heavy cream; 1 pound spaghetti; Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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