Cacio e Pepe Pasta with Eggplants, a variation of the classic pasta, creamy and quick to prepare, perfect for a meal with friends or every day. Just like spaghetti with cheese, pepper, and lemon, today I wanted to leave you this summer variant of the famous pasta from Lazio, made with humble but easily available ingredients.
Those who know me know that I love eggplants, especially grilled, and unfortunately, I am the only one in the family who loves this type of vegetable. The other day I was home alone for lunch and had some grilled eggplants. I grilled them the day before to put on pizza. So I thought of combining two of my favorite dishes: eggplants and cacio e pepe. A delight!
If I can give you a tip, try it because it is delicious! The pecorino and pepper cream with grilled eggplants is an extraordinary combination! For this recipe, I did not use the pressure cooker. It would be too complicated to get a perfect pecorino cream by cooking the pasta with that cooking method. So, I cooked it in plenty of salted water, adding the cooking water to the grated pecorino little by little. And now, let’s go to the kitchen together, because the cacio e pepe pasta with grilled eggplants will be ready in a click!
If you are interested in other first-course recipes with eggplants, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 227.66 (Kcal)
- Carbohydrates 30.74 (g) of which sugars 3.98 (g)
- Proteins 9.93 (g)
- Fat 7.36 (g) of which saturated 3.75 (g)of which unsaturated 0.46 (g)
- Fibers 4.57 (g)
- Sodium 1,267.70 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz oz pasta
- 1 black oval eggplant
- 1.4 oz oz Pecorino Romano
- pepper (to taste)
Tools
- High-sided saucepan
- Bowl
- Cutting Board
- Knife
- Grill Pan
- Non-stick Pan
- Colander
Steps
First, take care of the eggplants. To make them less bitter, you need to drain their water. Wash them well and peel them. Remove the stem and cut them into slices 0.4 inches thick.
Place them in a colander, add some salt, and let them rest for at least 30 minutes with a weight on top, so they release their water. Then pat them dry with paper towels.
Heat a grill pan very well and grill them for 3 or 4 minutes per side over medium heat. Once grilled, place them on a plate and set aside.
Now cook the pasta in plenty of salted water. Grate the pecorino into a bowl, add the pepper and a little pasta cooking water, stirring until you get a creamy texture. Add water little by little. You can always add more, but you can’t remove any excess. Drain the pasta and transfer it to the bowl with the pecorino cream.
Mix, add the grilled eggplants, and mix again. The pasta with pecorino cream and grilled eggplants is ready to be served.
Storage and Tips for Cacio e Pepe Pasta with Eggplants
This first course is best enjoyed immediately to maintain the creaminess of the pecorino cream.
This content includes one or more affiliate links, from which I may receive a small commission at no additional cost to you.
FAQs for Cacio e Pepe Pasta with Eggplants
What can I substitute for eggplants?
You can use grilled zucchini or roasted peppers as an alternative.
