1. Heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. 2. Add butter to pan and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes. Add half (1/2) the garlic and rosemary and sage and cook, stirring, until fragrant, about 2 minutes. Add wine and cook, stirring, until evaporated, about 5 minutes. Add tomatoes and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours. Remove and discard rosemary and sage and transfer sauce to a blender; puree and then return to pan. Stir in 3/4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm. 3. Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and add to pan with sauce; toss to coat. Divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino and parsley. ---------------------------------------------------------------------------
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