Pasta with Eggplant Cream and Crispy Guanciale

Name: Pasta with Eggplant Cream and Crispy Guanciale
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 small eggplants; About 5 oz (150 grams) guanciale; 3 tablespoons grated Parmesan or Grana Padano cheese; Salt, to taste; A few basil leaves; 7 oz (200 grams) short pasta of your choice

Elodia @kitchens_drops_elo

Reggio Calabria

Thirty minutes, three ingredients, and you have a mouthwatering pasta dish.

Elodia @kitchens_drops_elo

Reggio Calabria

Thirty minutes, three ingredients, and you have a mouthwatering pasta dish.

Saved

Ingredients

30 minutes

Serves 2 servings

2small eggplants
About 5 oz (150 grams) guanciale
3 tablespoonsgrated Parmesan or Grana Padano cheese
Salt, to taste
A fewbasil leaves
7 oz (200 grams)short pasta of your choice

Saved

Steps

30 minutes

1

Cut the guanciale into strips and cook in a high-sided skillet until golden and crispy. Set aside, leaving the rendered fat in the pan.
2

Wash, dry, and cut the eggplants into strips. Sauté them in the pan with the guanciale fat, seasoning lightly with salt.
3

Once the eggplants are browned, add enough water to cover them. Add a few basil leaves and cook over medium heat for about 10 minutes. Meanwhile, bring a pot of water to a boil for the pasta.
4

When the eggplants are cooked, transfer 3/4 of them to a container suitable for an immersion blender, removing the basil. Add the grated cheese and blend until creamy, adding a few more basil leaves if desired.
5

When the water boils, salt it and add the pasta. Meanwhile, pour the eggplant cream back into the pan with the remaining whole eggplant pieces.
6

Using a slotted spoon, transfer the cooked pasta directly into the pan with the sauce and toss to combine.
7

Serve and top with the crispy guanciale and a few fresh basil leaves.