Pasta with Roasted Carrot Cream and Parmesan | Taste of Italy
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30 min
Quick
Sezamo
O rețetă italiană reconfortantă de toamnă, plină de culoare și savoare. Morcovii dulci caramelizați la cuptor sunt transformați într-un sos cremos și catifelat, combinat cu tagliatelle, unt fin și parmezan maturat din plin.
Preparation method
Roasting the vegetables
Preheat the oven to 200°C. Peel the carrots and slice them into thin rounds. Peel the onion and cut it into quarters, and leave the garlic cloves whole, unpeeled or peeled.
Place the carrots, onion, and garlic on a baking sheet lined with baking paper. Drizzle the vegetables with 2 tablespoons of extra virgin olive oil, sprinkle with half of the sea salt and ground black pepper. Roast everything for 25-30 minutes, until the carrots are tender and lightly caramelized around the edges.
Preparing the cream and cooking the pasta
Bring a large pot of water to a boil with the remaining sea salt. When the water reaches a rolling boil, add the tagliatelle pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve a cup (approx. 150 ml) of the pasta cooking water before draining.
Chef's tip
For an extra layer of aromatic depth, you can add a pinch of ground nutmeg or a few sage leaves crisped in butter just before serving.
The pasta cooking water contains starch and is the secret to a restaurant-quality creamy emulsion. Do not discard it all when draining the pasta!
15 min
Quick
