Caramelized Carrot Tagliatelle with Egg Sauce
Igor Gjozinski
Feb 23, 2026
Updated on
Feb 23, 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
390
Calories
13.7 g
Protein
25.5 g
Carbs
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
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
1. Start by cooking the soft-boiled eggs for 9 minute in a saucepan of boiling water.
2. Peel the carrots using a vegetable peeler and cut them into tagliatelle shapes.
3. Mince the onion finely.
4. Toast the crushed walnuts in a pan for 6-7 minutes with a little butter than set aside.
5. In the same pan caramelize the onion for 15 min on low heat.
5. Add the remaining butter, carrot tagliatelle, garlic, salt, olive oil, and maple syrup to the pan.
6. Let the carrots caramelize over medium-high heat for about 15 minutes, stirring occasionally.
7. While the carrots caramelize, prepare the sauce: In a saucepan, heat the cream with the parmesan, mustard, and pepper until the cream thickens.
8. Blend the parsly, basil, soft-boiled eggs, lemon zest, and the thickened cream mixture together.
9. To serve, arrange the perfectly caramelized carrots on a plate, pour the hot sauce over them, and top with the reserved toasted walnuts for crunch.
Caramelized Carrot Tagliatelle with Egg Sauce
Created on February 23, 2026
Total Time:
1h 10m
Servings: 2
Difficulty: Medium
Category: Side Dish
Nutrition Facts (per serving)
| Calories: 390 | Protein: 13.7g | Carbs: 25.5g | Fat: 27.1g |
Ingredients
- 350 Gram Carrots
- 80 Gram Onion
- 30 Gram Walnuts
- 20 Gram Butter
- 150 Gram Light cooking cream
- 30 Gram Parmesan cheese
- 6 Gram Mustard Dion
- 3 Gram Lemon zest
- 120 Gram Egg
Instructions
1. Start by cooking the soft-boiled eggs for 9 minute in a saucepan of boiling water.
2. Peel the carrots using a vegetable peeler and cut them into tagliatelle shapes.
3. Mince the onion finely.
4. Toast the crushed walnuts in a pan for 6-7 minutes with a little butter than set aside.
5. In the same pan caramelize the onion for 15 min on low heat.
5. Add the remaining butter, carrot tagliatelle, garlic, salt, olive oil, and maple syrup to the pan.
6. Let the carrots caramelize over medium-high heat for about 15 minutes, stirring occasionally.
7. While the carrots caramelize, prepare the sauce: In a saucepan, heat the cream with the parmesan, mustard, and pepper until the cream thickens.
8. Blend the parsly, basil, soft-boiled eggs, lemon zest, and the thickened cream mixture together.
9. To serve, arrange the perfectly caramelized carrots on a plate, pour the hot sauce over them, and top with the reserved toasted walnuts for crunch.