30 minute recipe - Cooking time varies on the kind of pasta you will be cooking for 3-4 pax ( I strongly reccomend using tube like pasta e.g Penne or even farfalle)
°In Italian Aubergine is Melanzane so we would call it Pasta alla Carbonara di Melanzane!
â€ïžWatch Youtube video here:
Treasure hunt
1 aubergine
1/4cup of olive oil or more
1/4 cup of water
6 egg yolks
50 gr Pecorino
75gr Parmigiano or Grana Padano (depends on your budget, but most salty grated cheeses will do the trick! And do not worry if you do not find pecorino you can substitute it with another salty cheese or just use 125 gr of whatever kind of cheese you choose )
400-500 gr of penne or paccheri pasta ( this also varies on type of pasta size and how much sauce you like)
A Pasta Pan filled with water and salt
NO SALT - CHEESE IS SALTY!
A Pepper mill
Puzzling
Meanwhile while the salty water boils on high heat...
Cut the aubergine into cubes, chuck them in a pan with enough olive oil (1/4cup), fry them whilst constantly stirring so that they get nice and golden!
I use quiet a lot of oil so that they cook well but not too much so that they are not bathing in olive oil! Aubergine retain a lot of liquides so be warned...You will find your balance...
Let the aubergines cool down once cooked. You do not want to add them when they are too hot to your egg mix or else it will create scrambled eggs.
You can now prepare your bowl:
Break your 6 egg yolks (put the egg white in a tupperware place in fridge)
Whisk them
Add cheeses and aubergines mix all together
At this stage its going to look like sticky thick cheesy egg batter!
Do not fear
The heat of the pasta will melt the cheese and cook the egg which will make it a saucy!
Once the pasta is al dente, remove the water from pasta and mix the pasta straight into the bowl stirring it constantly and quickly (or the egg will cook itself and nobody wants that).
Add freshly grounded Black Pepper on top and that is the final ingredient to make it all worth while!
Enjoy and beware it gets cold very quick!
°If there are any leftovers...
I do not recommend reheating this dish as it consists of eggs, it is very delicate and will risk becoming scrambled eggs, but then again it may just be fine if reheated, it just lacks in sauce because it turns very dry anyways....
I recommend making a new recipe by adding balsamique vinegar just a dash and a drizzle of olive oil with some parmigiano!
If your feeling naughty add some fresh cut basil, feta and cherry tomatoes! ( either some or all)
â€ïžOther Carbonara Recipe ideas
đSmoked Salmon (add the smoked salmon directly to the egg mix , the pasta heat will cook it just right)
đSalmon steaks ( precook before adding to egg mix)
đMushrooms pre cooked as well
đ„Lard/bacon ( with aubergine/mushrooms in this case I would cook the aubergine after the lard so you re-use the bacon grease to cook the aubergine/mushrooms)
(It is the exact same recipe just substract the one ingredient for the lard for the other
I have some good news to share with you !
Since you only use the egg yolk for the carbonara dish, you now also have egg whites that you could use for so many other recipes , here are a couple ideas...
°Pancake/Waffles,
°Omelettes ( you can chuck one or the other or all chopped peppers, onions, grated cheese, parseley, tomatoes, lard...and so on)
°Meringues, Chocolate cake/mousse or a cocktail with egg whites... !
°I will share these recipes in due time...
++++Fun facts about Pasta++++
Did you know.....
The word carbonara is a derivation of +carbonaro +which means charcoal worker, it is believed that there are many origins for this word but I would like to go with the hearty food for hard workers!
Each pasta design has a different sauce purpose. Look it up it's interesting to find out which sauces go best with what kind of pasta!
If you add salt to the water it boils faster!
If you balance a wooden spoon on the pan, whilst the pasta cooks, the water will not boil over!
You are welcome....Made with much love Your Hibiscus Kook
đHope your belly is filled with Happy!
Good luck on your cooking adventures and let me know how this recipe worked out for you!
ëêž