Summary

Ingredients

• 400 g ribbon noodles
• 4 thick carrot (s)
• 3 tablespoon olive oil
• 3 clove (s) garlic
• 1 chilli pepper (s)
• 1 bunch spring onion (s)
• 75 g parmesan, freshly rated
• some balsamic vinegar
• 0.5 ½ bunch parsley

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Instructions

1. Cook the noodles in plenty of salted water until they are al dente.
2. In the meantime, use a peeler or slicer to cut the thick carrots lengthways into wafer-thin slices. Halve or even quarter the spring onions lengthways.
3. First dip the carrot slices in a sieve in the boiling pasta water, rinse after a minute and then sauté briefly in hot olive oil. Add the spring onion pieces, the finely chopped chilli pepper and the garlic pressed through the press to the carrots. Season with salt and pepper, add a dash of pasta boiling water, cover and cook for about ten minutes.
4. Quickly mix in the grated Parmesan and the ribbon noodles and heat everything together for just under a minute. Finally, add a few drops of balsamic vinegar to taste, stir in the chopped parsley and serve immediately.