Ingredients

1 pound carrots
Salt
6–7 sprigs flat-leaf Italian parsley
4 tablespoons butter
Freshly ground black pepper
1 pound spaghetti
¼ cup heavy cream
¼ teaspoon freshly grated nutmeg
⅓ cup freshly grated Parmigiano-Reggiano


Method  

1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

2. Trim the ends of the carrots and peel them.

3. When the water is boiling, add about 2 tablespoons salt, add the carrots, and cook until tender, 10        to 12 minutes.

4. While the carrots are cooking, finely chop enough parsley to measure about 2 tablespoons.

5. When the carrots are tender, pull them out of the boiling water (don’t discard the water, and keep        the pot over the heat). 
    Very finely chop the carrots in a food processor. Put the butter in a 12-inch skillet and place over        medium-high heat. When the butter has melted, add the chopped carrots. Season generously with        salt and pepper and saute, stirring often, for 4 to 5 minutes.

6. While the carrots are sauteing, add the spaghetti to the pot with the boiling water, stir until all the        strands are submerged, and cook until al dente.

7. After the carrots have finished sauteing, add the heavy cream, nutmeg, and parsley. Stir for about       1 minute and remove from the heat.

8. When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano,