Remove the peel from the garlic and cut into fine slices, sauté with finely sliced carrots in a mixture of olive oil and butter in a large shallow saucepan or frying pan with high sides. Caution: garlic must not be allowed to brown! Now extinguish with orange juice and Prosecco. Boil this broth by one third. Now add lemon peel and plucked parsley.
Season with salt, pepper and a touch of sugar, add the cooked spaghetti and mix well. If necessary, add a little butter and olive oil and bring to the table.
If you cook smaller quantities, use proportionally less orange juice and Prosecco. And if you absolutely want more sauce, you can simply increase the proportion of juice/prosecco. So the whole thing freely according to your taste.
I have in the test cooking the gravy still seasoned with cayenne pepper, this fine spiciness was also not bad – have fun!
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