Caramelized Carrot Tagliatelle with Egg Sauce
Igor Gjozinski
2/23/2026
Updated on
5/11/2026
Public
Classification
Category:
Side Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
2
Total Weight:
789g
Time Breakdown
Preparation
40m
Cooking
30m
Total Time
1h 10m
Nutrition
2
390
Calories
2
13.7 g
Protein
2
25.5 g
Carbs
2
27.1 g
Fat
Sugar:
14.7 g
Fiber:
6.6 g
Saturated Fat:
14.5 g
Unsaturated Fat:
7 g
Trans Fat:
0 g
Cholesterol:
133.1 mg
Sodium:
163.7 mg
Calcium:
13.6 mg
Iron:
0.1mg
Potassium:
702.3mg
Salt:
0g
Ingredients 9
Servings:
Carrots
350
Gram
143.5
3.3g
33.5g
0.8g
Onion
80
Gram
36.0
0.8g
8.8g
0.0g
Walnuts
30
Gram
78.6
1.8g
1.6g
8.0g
Butter
20
Gram
143.4
0.2g
0.0g
16.2g
Light cooking cream
150
Gram
174.0
4.5g
5.4g
15.0g
Parmesan cheese
30
Gram
119.4
9.9g
0.0g
8.7g
Mustard Dion
6
Gram
4.0
0.2g
0.5g
0.2g
Lemon zest
3
Gram
3.0
0.0g
0.8g
0.0g
Egg
120
Gram
78.0
6.6g
0.4g
5.2g
Cooking Instructions
Caramelized Carrot Tagliatelle with Creamy Egg Sauce
This dish is a sophisticated, grain-free take on pasta that celebrates the natural sweetness of carrots. By transforming carrots into delicate ribbons and pairing them with a rich, velvety egg-based sauce, you create a vibrant meal that feels both indulgent and nourishing.
Ingredients
Large Carrots: Peeled and cut into long, thin ribbons (tagliatelle).
Eggs: 2–3 large, soft-boiled.
Onion: 1 medium, finely minced.
Walnuts: One handful, crushed.
Maple Syrup: 1 tbsp for caramelization.
Butter & Olive Oil: For sautéing.
The Sauce:
200ml Heavy cream
Grated Parmesan cheese
1 tsp Dijon mustard
Fresh Parsley & Basil
Lemon zest
Salt & Black pepper to taste
Instructions
1. Prepare the Eggs & Toppings
Start by cooking the eggs in boiling water for 9 minutes to achieve a soft-boiled consistency. While they cook, toast the crushed walnuts in a pan with a small knob of butter for 6–7 minutes until golden and fragrant. Set the walnuts aside.
2. Caramelize the Base
In the same pan, add a little more butter and the finely minced onion. Sauté on low heat for 15 minutes until the onions are soft, translucent, and sweet.
3. Sauté the Carrot Tagliatelle
Add the remaining butter, the carrot ribbons, salt, a drizzle of olive oil, and the maple syrup to the pan. Increase the heat to medium-high and cook for about 15 minutes. Stir occasionally until the carrots are tender and beautifully caramelized around the edges.
4. Infuse the Cream
In a separate small saucepan, heat the cream along with the parmesan, Dijon mustard, and black pepper. Simmer gently until the mixture begins to thicken into a smooth sauce.
5. Blend the Sauce
In a blender or using a hand mixer, combine the thickened cream mixture, the soft-boiled eggs, fresh parsley, basil, and a pinch of lemon zest. Blend until the sauce is completely smooth and vibrant.
6. Assembly
Arrange the warm, caramelized carrot ribbons on a serving plate. Pour the hot, creamy egg sauce generously over the "tagliatelle" and finish with a sprinkle of the toasted walnuts for the perfect crunch.
Pro Tip
Use a wide vegetable peeler to get long, continuous ribbons from the carrots. If you want an extra layer of flavor, add a tiny pinch of chili flakes during the caramelization step to balance the sweetness of the maple syrup.
Bon appétit!