Spaghetti alla Nerano di Carote | Creamy & aromatic

Thoroughly wash and peel the carrots and slice them into thin, even rounds using a mandoline or a sharp knife. Crush and peel the garlic cloves. Finely grate the Provolone and Parmigiano Reggiano.

Heat the olive oil in a wide pan over medium heat. Add the crushed garlic cloves and sauté gently until fragrant. Then fry the carrot slices in batches in the hot oil until golden brown and aromatic. Remove the garlic as soon as it takes on color. Drain the fried carrot slices on paper towels and lightly sprinkle with sea salt. Set aside about a quarter of the crispiest slices for garnish, and coarsely mash the rest with a fork in a bowl.

Bring a large pot of plenty of water to a boil, salt generously, and cook the spaghetti until al dente, about 2 minutes less than the package instructions. When draining, be sure to reserve two large ladles of starchy pasta water.