Italian
Pasta Melanzane Guanciale e Pecorino
by Marco Rufini · 181K subscribers on YouTube
A rustic pasta dish featuring creamy roasted eggplant, crispy guanciale, and aged pecorino cheese. The eggplant is roasted until tender, mashed, and combined with the rendered fat of guanciale to create a luscious sauce. Fresh pasta is tossed in the sauce and finished with shavings of pecorino and crispy guanciale.
- Difficulty
- medium
Ingredients
5 items- Eggplant1-2 large eggplants depending on pasta amount
- Guancialeto taste, cut into strips
- Pecorinograted or shaved, to taste
- Pastafresh pasta, such as maccheroni or similar
- Pasta Cooking Waterpasta cooking water, as needed
Method
- Roast the eggplant(s) in an oven at 200°C (400°F) until softened and the skin wrinkles. Remove, let cool, then peel and mash the pulp with a fork.
- Cut the guanciale into thin strips. Cook in a skillet over medium heat until the fat renders and the guanciale becomes crispy. Remove and set aside, leaving the rendered fat in the pan.
- Cook the fresh pasta in salted boiling water until al dente.
- In the same skillet with the guanciale fat, add the mashed eggplant pulp and a splash of pasta cooking water. Stir and mash until you obtain a creamy sauce.
- Add the drained pasta to the sauce and toss well to coat.
- Serve the pasta with generous shavings or grated pecorino cheese and top with the crispy guanciale.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
