Spaghetti with bacon, eggplant and cheese
11.5 oz Spaghetti
3.5 oz smoked Pancetta
7 oz eggplant
3 oz Scamorza cheese
Extra virgin olive oil to taste
1 oz Parmigiano Reggiano cheese, grated
Salt and pepper to taste
Vegetable oil for frying
Heat up a large pan with oil, add the chopped onion and sauté.
When the onion turns golden, add the smoked Pancetta cut in dices.
Mix and continue cooking for some minutes.
Peel the eggplant and Julienne cut. Flour lightly and fry in abundant hot oil.
Drain the frying oil and add the Pancetta.
In the meantime, cook the pasta in abundant boiling salted water and drain when al dente. Blend in the pan with the Pancetta and eggplant and serve hot.
Add a drizzle of raw olive oil and sprinkle with Parmigiano Reggiano cheese and the Scamorza in thin slices.