Clean the thistle removing the white veins and chop them into sticks, place them in a bowl with cold water and half a lemon juice. Then cook them in plenty salted water and lemon juice for 15-20 minutes and drain.Once trimmed and rinsed, chop the carrot into sticks and blanch for 7-8 minutes in boiling salted water. In a pan aside, melt the butter and add the thistle and the carrot, season with a a pinch of salt and fry lightly.Remove the crust from the taleggio and dice it. Reduce a couple of dashes of cream overt the heat, add the taleggio and melt over a medium heat, constantly stirring with a wooden spoon. Remove the fondue from the heat and add the leftover butter.In the meanwhile, bring to the boil plenty of salted water, toss the pasta in the water and drain al dente. Mix it with the vegetables and the warm fondue, once sprinkled with chopped parsley serve.