The pasta with eggplant cream and crispy pork jowl is perfect for any occasion, a very simple eggplant cream that gives the pork jowl that extra touch.
A main course with a bold flavor enriched at the end of cooking with grated pecorino will really make you dream.
Few ingredients, so your preferred pasta, eggplants, pork jowl, and a hint of pecorino at the end for a creamy, rich, and fragrant main dish.
Below, as always, I leave you other recipes for tasty main courses and then let’s go straight under the photo to discover how to prepare the Pasta with Eggplant Cream and Crispy Pork Jowl!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Pasta with Eggplant Cream and Pork Jowl
- 11 oz mezze penne rigate
- 2 eggplants
- 1 clove garlic
- 4.2 oz pork jowl
- 1 fresh chili pepper
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- to taste pecorino (grated)
Steps
Prepare the eggplants: wash them, cut them in half lengthwise, then make radial cuts with a small knife.
Salt them by opening the cuts, season with extra virgin olive oil and cook for 20/25 minutes in a hot oven at 356°F, or in a fryer at 338°F for 1 minute.
Cook the pasta: Place a large pot of water on the stove to cook the pasta.
Prepare the eggplant cream: Remove the eggplant pulp with a spoon, place it in a bowl along with the pressed clove of garlic and the chili pepper.
Work it with a fork to make it creamy but at the same time a bit coarse.
Render the pork jowl: In a pan without fats, brown the pork jowl cut into strips, when the fat becomes transparent, remove it with a ladle.
Set aside and meanwhile, cook the pasta al dente.
Sauté the eggplant cream: Together with the pork jowl fat, sauté the eggplant cream for 5 minutes.
Drain the pasta: in the pan with the eggplant cream along with a little of the pasta cooking water and let everything flavor for a few moments.
Plate: Distributing on each plate the crispy pork jowl and grating some pecorino as desired.
Storage of Pasta with Eggplant Cream and Crispy Pork Jowl
You can prepare the eggplant cream and the pork jowl in advance and keep them in the refrigerator.
Variations
If you don’t like chili pepper, you can omit it.
Use the type of pasta you prefer, I always recommend short, ridged pasta that holds the sauce better.
Other Recipes
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