Heat the olive oil in a frying pan, add the garlic and carrots and sauté for 5 min until soft. Pour in the whipping cream and cook for another 10 minutes. In the meantime, make the spaghetti al dente and drain. Season the sauce with pepper & salt, nutmeg and juice of one lemon and add the parmesan. In a large baking dish, combine the spaghetti and sauce and bring to the table on the spot. If you like, you can add a leafy salad of the season. Wine recommendation: a Bardolino Chiaretto with its subtle aroma goes great here.
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