Golden Carrot Ricotta Tagliatelle

Preheat oven to 400°F (200°C). Toss carrots and onion with olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes, until tender and caramelized.

Heat a skillet over medium heat. Add prosciutto slices in a single layer and cook for 2-3 minutes per side until crispy. Transfer to a cutting board to cool for 3 minutes, then chop and return to the skillet for another 2 minuutes.

In a small dry skillet, toast pepitas over medium heat until they start to pop and smell nutty, 3–4 minutes. Set aside.

Boil fresh pasta in salted water until al dente. Reserve about 1½ cups of the cooking water before draining.

In a blender or food processor, combine roasted carrots and onions with ricotta, Parmesan, nutmeg, and about ½ cup pasta water. Blend until smooth, adding more water until the sauce is velvety and pourable.

Return pasta to the pot, add sauce, and toss gently over low heat until evenly coated and glossy. Add more pasta water as needed.

Divide among bowls. Top with crumbled crispy prosciutto, toasted pepitas, chopped carrot greens, a drizzle of olive oil, and an extra sprinkle of Parmesan.