Using a vegetable peeler, cut carrots into flat ribbons. Transfer to a large colander.
Meanwhile cook pappardelle pasta in lightly salted boiling water according to package directions. Drain in same colander as carrots, reserving 1 cup cooking liquid.
In a large skillet, heat hazelnuts, butter, fresh rosemary, and salt over medium heat until bubbling. Add 1/2 cup reserved pasta water and goat cheese, whisking until combined. Add pasta and carrot mixture, tossing gently to coat. Add reserved cooking liquid to thin sauce as desired. Sprinkle with additional chopped toasted hazelnuts.