Orecchiette (ear pasta) with oriental carrot sauce

Ingredients for 4 servings:

• 500 g pasta (orecchiette or similar)
• 250 g carrot(s), peeled, coarsely grated
• 1 tbsp clarified butter or neutral cooking oil
• 200 g sour cream or crème fraîche
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ½ tsp paprika powder, hot
• ½ tsp garlic, freshly chopped or powdered
• ½ tsp salt
• 1 tbsp lemon juice
• 1 tbsp flat-leaf parsley, chopped
• 125 g mozzarella, diced
• 1 tbsp raisins, soaked in a little hot water
• 500 g minced meat, mixed
• 1 egg(s)
• salt and pepper
• 1 pinch(s) of Allspice, ground
• ¼ tsp cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in boiling salted water until al dente. Meanwhile, briefly sauté the grated carrots in hot fat. Whisk the sour cream with spices, lemon juice, and chopped parsley until creamy. Drain the pasta, reserving some of the cooking water, and stir it into the sour cream sauce and carrots. Mix everything with the pasta. If desired, stir in diced mozzarella and/or raisins. You can also enrich the dish with small meatballs, which you fry beforehand in clarified butter or oil.