Golden Carrot Ricotta Tagliatelle
Entrees
This dish began with a small reward from the garden—carrots left intentionally in the soil as the season cooled, saved there in the hope of stretching their sweetness just a little longer. When they finally came out of the ground, it was hard to resist letting the be the star. Roasting the carrots and onions deepens their natural sweetness and brings out a quiet, savory richness, which is blended into a creamy ricotta-based sauce that clings to fresh pasta without overwhelming it. The ricotta is used with a light hand—just enough to add depth and softness, without losing the silkiness of the sauce itself. Contrast is the soul of this plate. Warm, tender pasta meets crisp prosciutto and toasted pepitas; creamy sauce plays against crunch; vegetables are anchored by dairy, then lifted again with fresh carrot greens. It’s the kind of meal that feels especially right on a cool night, yet makes just as much sense any time carrots are good and you’re craving something comforting that still feels thoughtful. The result is a restaurant-quality dish layered with texture and technique, rooted in the simple comfort of something grown in the garden.
Ingredients
Instructions
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.
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