Drive away with green broad beans and ricotta
by
4 recipes
Pasta Panzana (Bacon and Eggplant)
ingredients
servings
5
Wheat flour pasta
1000 oz
Onion
1 unit
Garlic
1 wedge
Pancetta
200 oz
Aubergine
1 half
Extra virgin olive oil
1 spoon
Vegetable broth
2 glasses
UHT cooking cream
1 carton
first courses from Italy
Pasta Panzana (Bacon and Eggplant)
Pasta Panzana (Bacon and Eggplant)
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Simple and tasty dish for an evening in comoagnia!
preparation
step 1
In a large saucepan, brown the garlic, onion and aubergines with a spoonful of oil.
step 2
Add vegetable stock and as soon as all is boiled add the QB pasta
step 3
In a separate pan, brown the bacon WITHOUT OIL until the fat melts.
step 4
As soon as the pasta is ready, add the browned pancetta and the cream.
