fettuccine with pork sauce and glazed carrots

How to make carrots taste good.

a) Leave them alone and eat them raw like Bugs Bunny does.
b) Glaze them with orange juice and brown sugar, candied that is, suitable for children.
c) There are plenty of other things you can do with them too but what I object to is their overuse in multiple dishes at the same meal as if the cook wondered what to do for want of orange specks and so shredded them in a tossed green salad, incorporated them into the stew, associated them with peas for a side, then finished with dessert of carrot cake. That actually happened once on an airplane. Put me off carrots for a decade.

Handmade fettuccine pasta because I love making noodles and because it's been awhile and because those bouncy little things are just so fun. What's not fun -- the pot boiling over and making a mess of the stove.

Sauce using braised pork chops prepared previously refreshed with onion, garlic, and bell pepper.





The carrots were steamed in a shallow pan with scant 1/2 cup water. Once half way tender, they were lightly salted. + 2 tablespoons brown sugar, + juice of one navel orange, + 1 tablespoon butter.

Pasta made with one large egg, 1/2 egg shell water, 1/2 cup semolina, 1/2 cup A/P flour.
This blended into an exceedingly dry mixture. Dough rested for 1/2 hour was much more pliable. Run through Atlas to #5 setting, then fettuccine cutter.

Sauce in the same pan the carrots were steamed and glazed, rinsed out of course. Tablespoon of butter, 1/2 white onion, 1 yellow pepper, one sliced garlic clove, Italian seasoning, S/P.

Grated Parmigiano Reggiano. I used the little knobs of rind left over from previous wedges. Man, you can really grate those puppies down.