Creamy Roasted Carrot Tagliatelle with Ricotta and Toasted Almonds

Preheat the oven to 200 °C (180 °C fan). Peel the carrots and cut them into thinner rounds. Spread them out on a baking sheet lined with parchment paper along with the peeled garlic cloves. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with the picked thyme leaves, fine salt, and freshly ground black pepper. Roast for 25–30 minutes until the carrots are completely tender and the edges are lightly caramelized.

Meanwhile, bring a large pot of plenty of water to a boil for the pasta. Once at a rolling boil, salt it and add the dried tagliatelle pasta. Cook for 1 minute less than the time indicated on the package so it remains pleasantly al dente. Before draining, ladle out at least 2–2.5 dl of the starchy cooking water, then drain the pasta.

In a dry pan over medium heat, toast the flaked almonds for 2–3 minutes until fragrant and golden, being careful not to let them burn. Remove from the heat and set aside in a small bowl to cool.