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Carrot Spaghetti with Prosciutto and Goat Cheese

I feel both happy and honored to be guest posting for Raymund from Ang Sarap today — one of the best Filipino food blogs that I know of, and a longtime friend of our blog.  Although our posting schedules didn’t perfectly align, I couldn’t say no to such a lovely invitation.  For this occasion, I am sharing with y’all and with Raymund’s audience a quick and tasty Carrot Spaghetti with Prosciutto and Goat Cheese. 

This isn’t an authentic Brazilian dish, but it’s still one close to my heart since it was inspired by my Mom’s carrot rice.


I also have a confession to make. Disaster struck in my kitchen.  As I explained in my post How to Color Pasta in Juice, carrot juice is not the best choice for coloring pasta. It colors rice well but not pasta. 🙂 And of course, I learned this particular lesson while preparing this pasta.  But you know what?  I am not a quitter!  I am proud to say that I was able to transform a culinary disaster into a dish worth craving after!

As I cooked my spaghetti in carrot juice, I noticed that a bright orange was not achievable no matter how concentrated my carrot juice was.  Argh!  Frustration built rapidly… to the point where I had to bite my tongue to not curse.  If you think chefs don’t make mistakes, think again… But failure can be taken in two ways.  I prefer to view it as an opportunity to learn and grow.  And you see, that made all the difference!

Since carrot juice didn’t color the pasta a vivid orange, I instead used the shredded carrots and other delicious ingredients to finish our carrot spaghetti. You won’t have to go through what I did in order to prepare our dish. You will use boiling water instead to cook the pasta. 🙂

Carrot spaghetti is simpler than you might think… It consists of cooked spaghetti tossed with sautéed shredded carrots, onion, and garlic, Parmesan cheese, olives, and prosciutto — which can be substituted with black forest ham or cooked bacon if desired. As a final touch, it is garnished with goat cheese and basil. Its simple ingredients unite sweet, salty, and tangy flavors.

It is a complete meal too… Carb, proteins, and veggies are combined in this one-dish making it a complete meal, ideal for weeknights or even for special occasions in any season.


Although inspired by my Mom’s carrot rice, our carrot spaghetti incorporates several elements of Italian cuisine, which has greatly influenced Southern Brazilian cuisine due to its large number of Italian immigrants.  As you can see, our carrot spaghetti does not stray far from my roots.  I can honestly say it’s a dish of mine!  And having several of the ingredients readily at hand in my pantry and fridge made preparing it a breeze…

… And yes, this “disaster” winded up being a hit at my house… and I’m sure it will be at yours, too!


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9 Responses to Carrot Spaghetti with Prosciutto and Goat Cheese

  1. Deb|EastofEdenCooking July 7, 2015 at 7:12 pm #

    Heading over to inhale this scrumptious recipe! Love that an entire dinner is all in one pot!

  2. Anna @ shenANNAgans July 7, 2015 at 9:25 pm #

    Saw this delightful recipe over on Raymunds site. Excited squeals were heard that afternoon. 🙂
    Love that this disaster ending up being such a winner. I think it turned out a beautiful colour, one might even think you threw some saffron in. Delicious indeed, I do look forward to trying.

  3. Little Cooking Tips July 8, 2015 at 12:21 am #

    This dish is super delicious Denise! We often by a spaggheti that includes carrot in its dough, called ‘con carrotti’ from a domestic pasta manufacturer. It’s the spaghetti we use when we make Bolognaise, since carrot tastes great with the minced beef.
    Having said that, cooking spaghetti with carrot, olives, prosciutto and goat cheese sounds divine! We know some local varieties that combine great with pasta!
    Thank you so much for another wonderful recipe!
    Off we go, to read it!

  4. John/Kitchen Riffs July 8, 2015 at 10:25 am #

    Looks like a fun dish! On my way to check it out right now . . .

  5. Chris Scheuer July 8, 2015 at 3:08 pm #

    Looks like you’ve found a way to make pasta healthier and lower in calories too! And what a fun way to do it. I love recipes that are passed down from one generation to another – even if yours is a spin off of your mom’s.

  6. Mi Vida en un Dulce July 8, 2015 at 7:21 pm #

    I like the color of the pasta…and if I can have it with goat cheese and prosciutto, please, give all you cooked.

  7. Sugar et al. July 9, 2015 at 5:03 am #

    I feel like clapping my hands at this disaster because you’ve come up with an even easier and more elegant dish that I think will appeal to all ages and taste buds. I love the photos! I want to eat this instead of curry tonight!

  8. Anlet Prince February 7, 2018 at 10:25 am #

    Wow ! Your photos making my mouth water !!

    • Denise Browning February 7, 2018 at 10:08 pm #

      Thank you so much. Welcome to our site!

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