Spaghetti with bacon, eggplant and cheese
- 11 oz spaghetti
- 2 oz onion
- 3 ½ oz smoked pancetta (or bacon)
- 7 oz eggplant
- 3 ½ oz Scamorza cheese
- ¼ cup extra virgin olive oil
- 2/3 cups grated Parmigiano Reggiano cheese
- salt and pepper to taste
- frying oil to taste
Put the oil in a sauté pan: add chopped onion and sauté.
Once the onions turn golden, add the diced pancetta or bacon.
Stir and continue cooking for a few minutes.
Peel the eggplant and cut into thin sticks, then flour lightly and fry in hot oil.
Remove from the eggplant from the oil and add it to the pan with the pancetta.
Meanwhile, cook the spaghetti in a large pot of boiling salted water.
Drain when al dente and transfer to a warm bowl.
Add a splash of olive oil, a handful of grated Parmigiano Reggiano and thinly sliced scamorza.
Then pour the hot sauce over the pasta and mix well.
Spaghetti is one of the most popular Italian food in the world.
In Italy, spaghetti are commonly served with flavorful, yet simple sauces like the classic tomato and basil sauce, carbonara, puttanesca, Gricia, or garlic, olive oil and chili pepper.
However they are not served with ragu alla bolognese in Italy as they are in the United States.
You will also not be able to find them topped with meatballs, like in the famous kissing scene between Lady and the Tramp in Disney’s masterpiece film.
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