Wash and chop the herbs and place them in a bowl with oil. Clean and wash the carrots and onion, cutting them into thin slices. Chop the lard into small cubes. In a large sauce pan, sauté the oil with the herbs, lard, onion and carrots. Stir slowly, then add the glass of brandy and wait for it evaporate. Meanwhile, cook the pasta in abundant salty water. Once al dente, remove and drain. Add it to the pan and toss for a few minutes. Top with grated Parmesan and serve.