Ingredients
- 10 large carrots
- 250 g ricotta
- 1 clove of garlic
- 20 cl of whole liquid cream
- 40 g pecorino or parmesan
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the juice of 1 lemon
- 2 tablespoons olive oil
Preparation
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Peel the carrots then make tagliatelle using a peeler.
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Gently brown them in a pan for a few minutes in a drizzle of olive oil with the chopped garlic. Set aside.
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Add the ricotta, cream, grated pecorino or parmesan and lemon juice to the pan. Mix the sauce and let it reduce.
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Return the carrot tagliatelle to the pan and mix well. Serve immediately.