Clean, peel and cut carrots into bite-sized pieces. Cover and cook in 1/4 litre boiling salted water for about 12 minutes. Peel cucumber, quarter lengthwise, remove seeds and cut into pieces. Heat the fat and steam the cucumber pieces for about 8 minutes, turning them over. Meanwhile cook noodles in boiling salted water for about 8 minutes. Season cucumber with salt and pepper.
Deglaze with wine and cream and simmer for about 5 minutes. Add carrots and stock. Stir in cheese and let it melt. Add sauce thickener while stirring, bring to the boil again and season to taste. Drain the pasta and let it drain. Arrange the ragout on plates and serve garnished with fresh herbs