Eggplant and Pancetta Pasta Recipe

Name: Eggplant and Pancetta Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant, Peeled And Cubed Into 1/2-inch Cube; 6 ounces, weight Pancetta, Diced; 3 Tablespoons Olive Oil; 1 whole Yellow Onion, Finely Chopped; 2 cloves Garlic, Minced; 1 pinch Dried Crushed Red Pepper Flakes; 28 ounces, weight Canned Tomato Puree Or Crushed Tomatoes; 1/2 teaspoons Sea Salt, Plus More To Taste; 1/2 teaspoons Freshly Ground Pepper, Plus More To Taste; 1/2 cups Freshly Grated Parmesan Cheese; 1 pound Whole Grain Penne Pasta

Servings: persons

1 whole Eggplant, Peeled And Cubed Into 1/2-inch Cube
6 ounces, weight Pancetta, Diced
3 Tablespoons Olive Oil
1 whole Yellow Onion, Finely Chopped
2 cloves Garlic, Minced
1 pinch Dried Crushed Red Pepper Flakes
28 ounces, weight Canned Tomato Puree Or Crushed Tomatoes
1/2 teaspoons Sea Salt, Plus More To Taste
1/2 teaspoons Freshly Ground Pepper, Plus More To Taste
1/2 cups Freshly Grated Parmesan Cheese
1 pound Whole Grain Penne Pasta

1
Heat the olive oil over medium heat in a heavy-bottomed pot.
2
Add the eggplant and pancetta, cooking until the pancetta is golden brown and the eggplant is softening, about 8 minutes.
3
Add the onion and saute until tender, about 5 minutes.
4
Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
5
Stir in the tomato puree and 1/2 teaspoon each of the salt and pepper.
6
Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
7
Meanwhile, cook pasta according to the directions on the box.
8
Back to the sauce, stir in cheese and season with more salt and pepper, if necessary.
9
Stir in penne, using reserved cooking water to thin out the sauce as needed.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Eggplant, Peeled And Cubed Into 1/2-inch Cube, 6 ounces, weight Pancetta, Diced, 3 Tablespoons Olive Oil, 1 whole Yellow Onion, Finely Chopped, and more.

Yes, Eggplant and Pancetta Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and Pancetta Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions