The dish is prepared in one pan, which is very convenient. I cooked in a pan with a diameter of 28 cm. If the pan is smaller, you need to recount the ingredients of the recipe.

Pour 10 g of oil into the pan and add the mushrooms, cut in half or quarters, cook at high heat until all the liquid has evaporated and the mushrooms are slightly browned. The process takes 15-20 minutes. Put the mushrooms in another bowl.

In the same pan pour 15 g of oil, add 100 g of chopped onion, cook for a few minutes, add 200 g of grated carrots, simmer for about 10-15 minutes until half-cooked.

Add fried mushrooms to the carrots, pour 600-700 g hot water*, add 10 g of salt and 2 g of pepper, boil for 5 minutes and put 200 g tagliatelle (uncooked) into the pan, spread the tagliatelle nests evenly. Cover with a lid and cook the pasta until half-cooked*. Add the 70 g of cream cheese and carefully combine with the water.

Cover with a lid, cook until al dente.