What’s cooking today? Carrot spaghetti! They are tasty, simple, quick, delicate, and perhaps a bit unusual, suitable for any season. Perfect when you don’t have much time but still want something different. The yellow color comes from the saffron mixed into the sauce’s cream, giving the entire dish its classic aroma. A recipe to keep for the first suitable occasion.
Other spaghetti recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Carrot Spaghetti
- 12 oz spaghetti
- 7 oz carrots
- 1 shallot
- 3.5 oz robiola cheese
- 3 tbsp milk
- 1 packet saffron
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Grater with large holes
- 1 Pan
- 1 Pot
- 1 Small Bowl
Preparation of Carrot Spaghetti
Trim the carrots, wash them, and slice them julienne lengthwise using a grater with large holes.
Peel the shallot and chop it finely. I used a manual cord chopper, which I find really handy. If you want to buy it, you can find it by clicking HERE.
In a small bowl, mix the robiola cheese with the milk, a generous pinch of salt, and an abundant grind of black pepper. Then add the saffron and incorporate it perfectly.
In a large pan, heat a couple of tablespoons of oil before adding the shallot. When it begins to sizzle, also add the carrots. Lightly salt them and cook for a few minutes, adding a bit of pasta cooking water if necessary. The cooking time depends on how thick the carrot strands are. They should be cooked but still slightly crunchy at the end.
Then add the saffron cream and dilute the sauce with a few tablespoons of spaghetti cooking water. Adjust salt and add a fine chop of parsley for flavor.
Meanwhile, cook the spaghetti in plenty of salted boiling water, drain them al dente without drying too much, saving some water and transferring them directly to the sauce pan. Blend all ingredients well, and if the sauce is too thick, soften it with the reserved water.
Distribute the carrot spaghetti on individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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