Steps

1. Trim the ends off the carrots.
   🕒 02:32
2. Cut the carrots into pieces that fit into the juicer.
   🕒 03:07
3. Heat olive oil (to taste) in a frying pan and stir-fry the chicken mince (160g).
   🕒 04:13
4. Season the chicken mince with salt and cook until browned, leaving some larger chunks. [Key Tip!] Don't break up the mince too finely; stir-fry to retain a meaty texture.
   🕒 04:24
5. Add the chopped onion (100g) and stir-fry until sweet.
   🕒 05:19
6. Add the carrot pulp and stir-fry. [Key Tip!] If you don't have a juicer, finely process the carrots (with their juice) in a food processor and stir-fry them as is.
   🕒 05:35
7. Sprinkle salt on the carrot pulp. [Key Tip!] Adding salt helps to break down the fibers, shortening the simmering time.
   🕒 05:54
8. Add carrot juice and orange juice (200cc) and simmer.
   🕒 06:09
9. Reduce the sauce until the liquid has evaporated.
   🕒 07:39
10. Add the cooked spaghetti (160g) to the frying pan with the sauce and toss well.
    🕒 07:58
11. Add salt, olive oil (to taste), and butter (to taste) and coat everything evenly.
    🕒 08:28
12. Adjust the sauce consistency by adding a little pasta cooking water if necessary.
    🕒 08:46
13. Add Parmesan cheese (to taste) and mix briefly. [Key Tip!] The richness of the cheese will tie everything together.
    🕒 09:03
14. Plate the pasta and generously top with the carrot and chicken mince miso sauce.
    🕒 09:26
15. Garnish with lemon zest (a little) and sprinkle black pepper around the edges.
    🕒 09:44