Any pasta will work here, though the richness of the egg noodles is a good match with the the sweetness of carrots.

1/2 lb wide egg noodles (or other pasta)
3 T butter or olive oil
4 medium carrots, coarsely grated
salt, to taste
1/8 t cayenne
2 T water
grated Parmesan cheese

1. Cook the noodles in boiling salted water until al dente, or to your preference.

2. Meanwhile, melt the butter or heat the oil in a large skillet over medium heat and sauté the grated carrots, tossing frequently, for about 8 minutes. Add the salt, cayenne, and water.

3. Drain the noodles, reserving a cup of cooking liquid, and toss with the carrots. If the mixture seems a bit dry for your liking, add some of the pasta water.

4. Serve immediately, with grated cheese on the side.