In a large frying pan, cook the bacon over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels.

Add the carrots, onion, and butter to the previously used frying pan; sauté until the vegetables for approximately 5-7 minutes or until tender. Season the mixture with salt and pepper. To the pan, add half the garlic and rosemary then cook for around 2 minutes or until fragrant,

Stir in the wine and simmer until reduced for about 2-3 minutes. Add tomatoes and bring the mixture to a boil. Lower the heat and simmer partially covered until the sauce thickens, stirring occasionally, for 30-40 minutes.

Discard the rosemary sprigs and allow the sauce to cool slightly. Process the sauce in batches in a blender until it reaches the desired consistency. Transfer the sauce back to the pan. Mix in half of the crispy bacon, remaining garlic, salt, and pepper. Add olive oil and chilli flakes. Set aside and keep warm.

Cook the spaghetti in a large saucepan until it's al dente according to the package instructions. Drain the pasta, saving 1 cup of pasta water. Combine the drained spaghetti with the sauce in the pan, tossing them together. Use the reserved pasta water to adjust the sauce's consistency to your liking. Sprinkle the remaining bacon on top and garnish with Pecorino Romano before serving.