Using a vegetable peeler, shave the carrots, creating long, ribbon-like strands. Set aside while you cook the pasta.

In a small to medium saucepan set over medium heat, add the balsamic vinegar, honey and about 1 tsp salt. Simmer, stirring or swirling the pan occasionally, until the mixture has reduced by half and thickened noticeably; about 8 to 10 minutes. Taste it and add more salt, and some pepper, if needed. 

Meanwhile, in a large pot of salty water (like the sea), cook the pasta according to package directions, reserving about ½ cup of the starchy cooking water before draining. Return the pasta to the pot and add the shaved carrots, tossing to mix everything together (it will get all tangled, hence the name).

When it’s ready, drizzle about half of the balsamic sauce over the pasta, and give it a good toss to coat. Allow the sauce to cool for a few more minutes (it will keep getting thicker). I like to plate the noodles, top with some chopped hazelnuts, lots of parmesan, slices of mozzarella, chopped basil or parsley and then to finish, I drizzle more of the sauce down over top. 

NOTE: the reserved pasta water is to help thin the sauce out it it gets thicker than you’d like. Just remember, the more it cooks down, the thicker it will become as it cools.