Turkey Cutlet with Crème and Fresh Tagliatelli

Heat a large saucepan of water. When the water boils, put the pasta in to cook. When the pasta is cooked, drain it. Wash and peel the carrots, cut into slices and cook in a large quantity of water for 30 minutes. Heat 2 tablespoons of olive oil in a skillet. When it is very hot, put the carrots in. In another skillet, cook the cutlets with a little peanut oil. Once the meat is cooked, remove the cutlets from skillet and put some crème fraîche and warm over low heat. Mix the crème with the carrots. In each plate, made a bed of tagliatelli and then place the crème, carrots and a cutlet on top. Serve hot!