In a large saucepan, over low heat, combine the olive oil and onions. Saute until the onions are translucent. Add the garlic, tomatoes, carrots, tomato paste, and seasonings. Cook, stirring occasionally, until thick and the vegetables have softened (30-40 minutes). Cool and place in food processor. Process the sauce until smooth and reserve.
Cut the chicken and bacon into chunks and quarter the onion. Place in a food processor and process until finely chopped. Heat the olive oil in a large skillet. Add the chicken mixture and saute over low heat, stirring constantly to break apart any lumps, until cooked through. Remove from heat and cool slightly. Combine the beaten eggs and cream and add to the cooled chicken mixture along with the mozzarella. Season to taste and add chopped pistachios.
Heat water in a large, deep skillet. Keep the water at a gentle boil and add the pasta rectangles in small batches (3 or 4 at a time). Simmer until just tender and remove to a bowl of cold water (this will keep the pasta from sticking).
Preheat oven to 375 degrees. Butter a large baking dish. Dry the pasta and fill each rectangle with 2-3 TBS of the chicken mixture. Roll up each rectangle into a cylinder and pack closely in the baking dish. Top the cannelloni with the tomato sauce, covering completely. Sprinkle grated cheese over the top and bake until lightly browned and bubbling (20-25 minutes). 6 servings.