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Spaghetti with Carrot Ribbons

Prep Time10 minutes
Cook Time30 minutes

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.