Pancettata pasta sauce
4 servings
20 minutes
Pancetta sauce for pasta is the embodiment of Italian culinary passion, combining the tenderness of eggplants, the rich flavor of pancetta, and the aroma of garlic. This recipe, rooted in southern Italian traditions, stands out for its simplicity and depth of flavor. Small pieces of eggplant are sautéed until golden brown and then combined with crispy pancetta to create a rich, slightly smoky base. Tomatoes add freshness and a hint of acidity to balance the taste. The sauce beautifully coats the pasta, giving it juiciness and an appetizing aroma, especially when topped with a sprinkle of grated Parmesan. This sauce is perfect for a cozy Italian-style dinner, allowing you to enjoy the richness of flavors in every bite.
1
Cut the eggplants into 2 cm cubes, place them in a pan with plenty of vegetable oil, and fry on high heat, stirring constantly.
- Eggplant: 1 piece
- Vegetable oil: 100 ml
2
Add finely chopped pancetta to the eggplants and fry everything together.
- Pancetta: 100 g
3
Add finely chopped garlic and tomatoes there. Reduce the heat and simmer everything together for literally 2 minutes. Taste and add salt and pepper if necessary.
- Garlic: 1 clove
- Plum tomatoes in their own juice: 200 g
4
Add a small amount of sauce to the cooked pasta, mix it, serve the pasta on plates, and drizzle with sauce. You can sprinkle with grated Parmesan.