Drive away with green broad beans and ricotta
first courses from Italy - Puglia
Eggplant And Bacon Pasta
Eggplant And Bacon Pasta
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The eggplant and pancetta pasta is a simple first course and represents a perfect dish to prepare on occasion.
preparation
step 1
Let's start from the aubergines. Let's wash them under running water and clean the ends. Cut into circular slices and arrange them in a colander. Sprinkle with a little salt to reduce the bitter taste. So let the eggplants rest for at least 20 minutes.
step 2
We remove the excess salt and cut into strips of about 3 cm, not too thin.
step 3
We do the same with bacon, which we will cut into slightly smaller cubes.
step 4
We slice the white onion, about a quarter of a medium-large onion. Brown for a few minutes with a little oil, then add the bacon. We fry it too until it melts most of its fat.
step 5
We brown the bacon on all sides, turning occasionally. Then we also add the aubergine cubes. We adjust pepper and salt if necessary.
step 6
We lower the heat to the minimum, mix the ingredients and cover with a lid. We cook everything for about 15 or 20 minutes. Remember to turn from time to time, to prevent bacon and eggplants from burning.
step 7
When the aubergines are soft, add the tomato pulp. We carefully mix all the ingredients so that they take on flavor. Let it simmer for about 15 minutes, without the lid.
step 8
Meanwhile, bring a pot of salt water to the boil. We cook the pasta al dente, then drain.
step 9
We combine the pasta with the sauce of bacon and aubergines.
step 10
We sauté the pasta in a pan for at least 60 seconds over high heat.
step 11
We sprinkle the dish with grated Parmesan and serve with chopped fresh parsley!