Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spaghetti with aubergine and pancetta. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Spaghetti with aubergine and pancetta is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Spaghetti with aubergine and pancetta is something which I’ve loved my entire life.
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To begin with this recipe, we have to prepare a few components. You can cook spaghetti with aubergine and pancetta using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spaghetti with aubergine and pancetta:
- Make ready 500 g spaghetti
- Make ready Half an aubergine, washed and chopped
- Take 150 g pancetta
- Prepare Small tin of chopped tomatoes
- Get Small chopped onion
- Take to taste Salt
- Make ready Olive oil
- Prepare Pecorino to serve
Fresh from the pod broad beans and salty pancetta are a classic combination. Try our Sicilian veggie caponata spaghetti with aubergines, capers and olives. Toss the spaghetti with the leeks and pancetta over low heat, until the spaghetti is coated with leeks. Serve at once on preheated plates, sprinkled with almonds amsterdam anchovies aubergine Baking barolo basil beef bell pepper cauliflower celeriac chardonnay chicken chocolate cooking courgette.
Steps to make Spaghetti with aubergine and pancetta:
- Fry onion gently in oil. After a few mins add aubergine and cook for about 5-6 mins.
- Add pancetta and cook for 4-5 mins. Add chopped tomatoes and simmer for about 15-20 mins. Start cooking pasta according to instructions in salted water
- The sauce should be dense and yummy. Drain pasta, add to sauce and mix well
- Serve with pecorino cheese :)
Spaghetti with Crispy Pancetta, Peas, and Burrata. Use slotted spoon to transfer the browned pancetta to a paper towel-lined plate. Trim the green top off the aubergine. Heat a few tablespoons of olive oil in large pan and cook the pancetta until just turning crisp. Add the cooked agretti and salt and pepper to taste (definitely taste—agretti don't need much salt, and the pancetta is also salty).
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