Ingredients with Measurements:
- 1 large eggplant, sliced into thin strips
- 1/2 cup of olive oil
- 1/2 tsp of smoked paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 lb of spaghetti
- 4 egg yolks
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Large pot for boiling pasta
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Dip each eggplant slice into the mixture and place it on a baking sheet.
4. Bake for 20-25 minutes or until the eggplant is crispy and browned.
5. Cook the spaghetti according to package instructions.
6. In a mixing bowl, whisk together egg yolks and Parmesan cheese.
7. Drain the spaghetti and add it to the egg yolk mixture.
8. Add the eggplant bacon to the spaghetti mixture and toss until well combined.
9. Serve hot and garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat: 30g
Carbohydrates: 50g
Protein: 18g
Sodium: 560mg
Sugar: 5g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or mushrooms.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add cooked bacon or pancetta to the spaghetti mixture.
- Use spaghetti squash instead of pasta for a low-carb option.
- Add chopped cherry tomatoes to the spaghetti mixture for a pop of color and flavor.
Tips and tricks:
- Make sure to slice the eggplant thinly to ensure it gets crispy in the oven.
- Whisk the egg yolk mixture quickly to prevent it from curdling.
- Reserve some pasta water to add to the spaghetti mixture if it's too dry.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Eggplant Bacon Carbonara in a large pasta bowl and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
Side salad and garlic bread.
Troubleshooting advice:
- If the egg yolk mixture curdles, start over with fresh egg yolks and whisk quickly.
- If the spaghetti mixture is too dry, add some reserved pasta water to loosen it up.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking it.
Food history:
Carbonara is a traditional Italian pasta dish that originated in Rome. It's typically made with spaghetti, eggs, cheese, and bacon or pancetta.
Flavor profiles:
Savory, smoky, and cheesy.
Serving suggestions:
Serve the Eggplant Bacon Carbonara as a main dish for dinner.
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Region: Italian