Spaghetti with Pancetta, Mozzarella and Eggs


When I need to have lunch ready in a snap, this is one of the dishes I usually come up with.  I got the recipe from the very useful Treats Spaghetti recipe book given to me by my sister-in-law, Ayn.

Another “kid-friendly, mother (and hubby too!)-approved”  winner, if you ask me! 😀

After all, when you get down to brass tacks, how can you go wrong with bacon, eggs and cheese in pasta, right? 😉

WHAT YOU NEED*: 2 large eggs, 1/3 cup (90ml) extra-virgin olive oil, 3 small eggplants, cut into small cubes, 2 cloves finely chopped garlic, 4 oz (125g) chopped pancetta or bacon, 2 (14 oz/400g) cans tomatoes with juice, 1 red chile pepper, seeded and chopped, 4 oz (125g) fresh mozzarella cheese, drained and cut into small cubes, 1 lb (500g) spaghetti, salt and ground black pepper to taste

*Some substitutions or minor revisions: 1 eggplant instead of 3, store-bought pre-shredded mozzarella instead of the fresh one, turkey bacon instead of pancetta

HOW TO:

  1. Place the eggs in a saucepan of cold water. Bring to a boil over medium heat.  Cook for 8 minutes from the moment the water boils. Drain and cool eggs under cold running water. Shell the eggs and chop them. Set aside.
  2. Heat the oil in a large frying pan over medium heat.  Add the eggplants and saute until tender, about 10 minutes.  Use a slotted spoon to transfer the eggplants to a layer of paper towels to drain excess oil. Set aside.
  3. Add the garlic and pancetta to the frying pan and saute until lightly browned, about 5 minutes. 
  4. Stir in the tomatoes and chili pepper and season with salt and pepper.  Simmer over low heat until the tomatoes have broken down and the sauce is thick, about 30 minutes.
  5. Cook the pasta per package instructions.  drain and add to the frying pan along with the mozzarella.  Toss over high heat for 1 minute.
  6. Transfer to a serving dish. 
  7. Arrange the cooked eggplant on top of the pasta and sprinkle with chopped egg.  Serve hot.

Preparation time is about 15 minutes while cooking time takes about an hour.

 

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4 responses to this post.

  1. Posted by Leap of Faith! on 2 March 2010 at 6:11 pm

    Yum! Stop using the computer and let’s have dinner now! Mwahaha!

    Opo, koya… 😆

    Reply

  2. Yipee! Dinner’s good tonight! 😀 Yum-O!

    Thanks, Luigi! 🙂 I’m encouraged by comments like these… 😉

    Reply

  3. Oh wow! I’ve never tried eggs on pasta before, that looks delisyoso Pinky! I like adding aubergines in my pasta too…lovely sweetness 🙂

    I know, Tita T… it was a surprising – and yummy – addition 🙂 Our divalette especially loves it since she’s our resident “egg monster” – hahaha! 😆

    Reply

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    Reply

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