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In a medium saucepan, warm olive oil over medium heat. Add anchovy filets and red pepper flakes. Sizzle for 1-2 minutes, breaking up anchovy filets with a wooden spoon. Add cheese rind, carrots, and stock to the sauce pan, season to taste with salt and pepper and simmer for 10-12 minutes until carrots are tender and stock has reduced. Remove from heat and cool slightly. Remove cheese rind and discard.
Place carrots and cooking liquid in a blender and add cream, then carefully blend until sauce is velvety smooth (add a little pasta cooking water if sauce is too thick). Toss sauce with hot fettuccine, sprinkle with a pinch of chile flakes and serve. You can pass grated parmesan to serve on top, but there’s so much cheesy flavor in this dish, you don’t really need it.
Tags: carrot, dinner, farmhouse, farmhousedelivery, italian, main, parmesan, pasta, sauce, side, veg
https://recipes.farmhousedelivery.com/carrot-pasta/