Some Bunny's Carrot Alfredo

By amandavthokie

Ingredients

• 3 Tbs olive oil
• pinch red chile flakes
• 2 anchovy filets (we’d say optional, but trust us and include them)
• 1 bunch of carrots, peeled and coarsely chopped
• parmesan cheese rind
• 2 c chicken or vegetable stock
• 3 Tbs cream
• 1 pkg fresh fettuccine noodles, cooked al dente and drained

Details

Servings 1
Adapted from recipes.farmhousedelivery.com

Preparation

Step 1

Here’s a riddle for you: what’s creamy and comforting, rich and velvety, super satisfying but filled with the abundant nutrients of carrots? Wait, what? A happy result of a larder that had grown empty and a desire for something decadent but lighter than too-rich classic Alfredo sauce led to this week’s discovery–our new favorite way to eat pasta in springtime. Simmer peeled and chopped carrots in chicken stock and water, with a pinch of chile flakes and a couple of secret ingredients, then blend them up with the tiniest splash of cream and toss with fresh fettuccine noodles, and

In a medium saucepan, warm olive oil over medium heat. Add anchovy filets and red pepper flakes. Sizzle for 1-2 minutes, breaking up anchovy filets with a wooden spoon. Add cheese rind, carrots, and stock to the sauce pan, season to taste with salt and pepper and simmer for 10-12 minutes until carrots are tender and stock has reduced. Remove from heat and cool slightly. Remove cheese rind and discard. Place carrots and cooking liquid in a blender and add cream, then carefully blend until sauce is velvety smooth (add a little pasta cooking water if sauce is too thick). Toss sauce with hot fettuccine, sprinkle with a pinch of chile flakes and serve. You can pass grated parmesan to serve on top, but there’s so much cheesy flavor in this dish, you don’t really need it.