Spaghetti with Carrot Ribbons
Ingredients
For breadcrumbs
- 1 cup stale bread, torn into chunks
- 3 Tbs olive oil
- pinch of red pepper flakes
- zest of 1/2 lemon
For pasta
- 8 oz spaghetti half a standard pack
- 3 medium carrots about 120g shaved
- 2 oz parmesan, grated
- juice of 1/2 a lemon
- 1-1/2 Tbsp miso
- 1 glug olive oil
Instructions
For breadcrumbs
- Chop torn bread in a food processor for 15-30 seconds.
- Heat olive oil in a pan over medium heat and saute breadcrumbs with few pinches of red pepper flakes for 3-5 minutes, until golden brown.
- Remove from heat, add lemon zest, and set aside.
For spaghetti
- Bring to boil a big pot of generously salted water. Cook the spaghetti until al dente, about 9 minutes.
- While the spaghetti cooks, shave the carrots with a vegetable peeler.
- Strain the cooked pasta, reserving about a mug full of the pasta water.
- In a medium bowl, toss together the hot pasta and carrot ribbons along with a glug of good olive oil.
- Add the miso, lemon, and a splash of the pasta water and give it a stir.
- Toss in the grated parmesan and torn basil leaves and give it another stir.
- Salt to taste and serve topped with bread crumbs.
