Some dishes are born from simplicity, yet still manage to surprise at the first bite. Linguine with eggplant and speck is exactly that: a perfect match between the delicate eggplant and the pronounced flavor of speck.
It’s an ideal recipe for when you have little time but don’t want to give up serving something tasty and satisfying. The creaminess of the eggplant coats the pasta, while the speck adds a crunchy, savory note that makes everything more interesting.
A balanced first course, easy to prepare and perfect in every season.
The secret? Cook the eggplants until they are very soft, so they create an almost velvety base.
Love eggplant? Then you must try this too 👇
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 eggplant
- 1/2 onion
- 1 clove garlic
- to taste oil and salt
- 3.5 oz speck
- 9 oz linguine
Tools
- 2 Pans
- 1 Spoon
- 1 Pasta pot
Steps
Sauté the eggplants with the chopped onion and garlic.
In a separate pan, crisp the speck with a little oil.
Combine the speck with the eggplants.
Cook the linguine al dente, add them to the eggplants, toss and serve.
Serve hot.
If you don’t like speck you can substitute it with guanciale or pancetta.
You can replace the linguine with whichever pasta shape you prefer.
FAQ (Questions & Answers)
If you enjoyed these linguine with eggplant and speck, let me know what you think in the comments.
Have you ever tried making it yourself like this?
If you remake the recipe, send me your photo or tag me on social media: I’ll be happy to see your versions!
See you soon with a new recipe!!!
