Instructions

1. Set up a steamer over medium heat and bring water to a low boil. Chop your carrots and add to the steamer to cook until very tender, 12-15 minutes.
2. Meanwhile, dice your onion and put into a pan with the butter and garlic. Cook until browned/caramelized.
3. Transfer the steamed carrots to a blender along with grated pecorino Romano, olive oil, water, Calabrian chiles, and seasonings, and blend (vented, to account for the hot carrots) on high until smooth and creamy. Season with kosher salt and freshly cracked black pepper. Set aside.
4. Bring a large pot of water to a boil over high heat, and cook the pasta until al dente.
5. Once cooked, drain the pasta, reserving at least 2 cups of pasta water. Return the pasta to the pot, and set over low heat.
6. Add the carrot sauce, caramelized onions, and a couple splashes of pasta water, and toss to combine. Add as much pasta water as needed to thin out the sauce so it coats the pasta evenly without being too thick. (You are looking for an elegantly coated pasta, not a gloppy one! I like a very saucy vibe here.) Season with more salt and pepper, if needed.
7. Serve the pasta, with protein and a dollop of ricotta cheese (if using), pepper, and more grated Pecorino Romano or Parmesan.