Creamy Roasted Carrot & Parmesan Bucatini
This recipe’s combination of roasted carrots, garlic, Parmesan and broth is an umami explosion made all the more savory and satisfying with a few bright, acidic complements like balsamic vinegar, tomato paste, and creamy mascarpone cheese. If you can find bucatini pasta, stock up and make this dish again and again. The sauce is the perfect consistency to fill bucatini’s inner cavity as well as coat it on the outside from end-to-end. If bucatini is not within reach, then linguini or spaghetti will do just fine.
- 5-6 medium carrots, peeled and cut into 1/4 to 1/2-inch thick rounds (about 2 c. total)
- 7 large or 10 small garlic cloves, peeled
- 2 tbsp. olive oil
- 1.5 tsp. kosher salt, divided
- 2.5 c. low-sodium chicken broth or stock (or vegetable-based substitute without mushrooms), divided
- 1/2 c. mascarpone cheese
- 2 tbsp. balsamic vinegar
- 1 tbsp. tomato paste
- 1/4 tsp. fresh ground black pepper
- 1 c. grated Parmesan cheese divided
- 18-20 c. water
- 1 tbsp. kosher salt
- 1 lb. bucatini (or other long pasta), uncooked
- 1 tbsp. olive oil
- 1/2 c. sliced almonds
- 20-30 small sage leaves (or 10-15 large leaves cut in half or thirds)
- 1/4 tsp. kosher salt
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Put the carrot rounds and garlic cloves in a mound at the center of a large, rimmed baking sheet. Top with olive oil and 1 teaspoon kosher salt (reserve remaining) and gently toss with your hands to coat. Spread the carrots and garlic in an even layer across the baking sheet and put the baking sheet on the center rack of a pre-heated 350° oven for 30-40 minutes or until the carrots are fork-tender. When done, immediately transfer all of the contents of the baking sheet (including any residual juices) to the bowl of a blender or food processor.
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Meanwhile, bring the 18-20 cups of water and 1 tablespoon kosher salt to a boil in a 6-8 qt. tall pasta pot or stock pot. Once boiling, add the bucatini and let cook 2 minutes before gently stirring again to fully submerge the pasta in the water. Reduce the heat beneath the pot to medium to maintain a gentle boil and cook the bucatini until al dente, typically 9-11 minutes.
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As the pasta is cooking, return to preparing the sauce. Puree the roasted carrots and garlic with 2 cups chicken broth or stock (reserve remaining). Then add the mascarpone cheese, balsamic vinegar, tomato paste, black pepper, remaining 1/2 teaspoon salt, and 3/4 cup grated Parmesan (reserve remaining) to the blender or food processor and whir again until smooth. If needed, add the remaining 1/2 cup chicken broth or stock. The finished sauce should be thick, but pourable (err on the side of too thick since you can always add more broth or pasta water once combined with the bucatini). Transfer the finished sauce to a large deep sauté pan over low heat and stir frequently (to prevent burning) until the pasta is ready.
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Warm the olive oil in a medium skillet over medium heat. Add the sliced almonds and sage leaves and stir to coat in the olive oil. Let sizzle and pop for a few minutes (stirring often) until the almonds tan slightly and the sage leaves become crispy around the edges. When done, transfer the almonds and sage leaves to a small plate lined with paper towel and sprinkle with 1/4 teaspoon kosher salt.
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When the pasta is done cooking, use tongs to transfer it from the pasta water to the sauté pan with the sauce. Gently toss the pasta in the sauce to coat it completely. Add a couple of ladles of pasta water as needed to thin the sauce. Transfer the coated pasta to a serving platter or bowl and top with the Sizzled Almonds & Sage and remaining 1/4 cup Parmesan cheese. Serve warm.