The eggplant, pistachio, and guanciale pasta is an easy and very tasty dish. I had bought a piece of guanciale to make a nice carbonara, but then, having few eggs, I decided to make a different dish. I used an eggplant I had in the vegetable drawer, a bit of pistachio, and it turned out to be a perfect main course 😀 The eggplant, pistachio, and guanciale pasta is delicious, it can be prepared in a few minutes, and is great even cold, making it perfect for an outdoor lunch, at the beach, in the park, or at the office!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 12 oz pasta
- 4.5 oz guanciale
- 2.5 oz unsalted pistachios
- 2 tbsp extra virgin olive oil
- 1 eggplant (large)
- to taste salt
- to taste black pepper
Steps
● Eggplant, pistachio, and guanciale pasta is very simple and quick to prepare. First, cut the guanciale into small pieces (if you have a whole slice, you can also ask the deli to cut it for you) and place it in a non-stick pan, letting it brown evenly, then set it aside.
● In the same pan, pour the extra virgin olive oil (leave the guanciale fat as well) and add the eggplant cut into small pieces. Salt it and let it season for a couple of minutes, cover with a lid and cook for 10 minutes.
● Remove the lid and continue cooking for 5 minutes, stirring often. Then add the guanciale, chopped pistachios, and let it season for one more minute. Add the al dente pasta, a bit of cooking water, and mix everything well.
● Remove the pan from the heat, add the grated parmesan, give it a final mix, and plate the eggplant, pistachio, and guanciale pasta, garnishing it with a sprinkle of pistachios.
Notes:
Eggplant, pistachio, and guanciale pasta is excellent even cold and can be stored in the fridge for a couple of days. If you do not wish to keep the pork fat, add a little more oil to cook the eggplants.
Other eggplant main courses HERE
Other pistachio main courses HERE
