Carrot tagliatelle with ricotta sauce


  • 10 large carrots
  • 250 g ricotta
  • 1 clove of garlic
  • 20 cl of whole liquid cream
  • 40 g pecorino or parmesan
  • the juice of 1 lemon

  • 2 tablespoons olive oil


  1. Peel the carrots then make tagliatelle using a peeler.

  2. Gently brown them in a pan for a few minutes in a drizzle of olive oil with the chopped garlic. Set aside.

  3. Add the ricotta, cream, grated pecorino or parmesan and lemon juice to the pan. Mix the sauce and let it reduce.

  4. Return the carrot tagliatelle to the pan and mix well. Serve immediately.

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