Spaghetti with Pancetta, Mozzarella, and Eggs

Servings: 4 to 6 » Preparation: 15 mins » Cooking: 1 hour » Level: Moderate
Ingredients:
  • 2 large eggs
  • 1/3 cup (90 l) extra-virgin oil
  • 3 small eggplants (aubergines), cut into small cubes
  • 2 cloves garlic, finely chopped
  • 4 oz (125 g) pancetta or bacon, chopped
  • 2 (14-oz/400-g) cans tomatoes, with juice
  • 1 red chile pepper, seeded and chopped
  • Salt and freshly ground black pepper
  • 4 oz (125 g) fresh mozzarella cheese, drained and cut into small cubes
  • 1 lb (500 g) spaghetti

Procedure:
  1. Place the eggs in a saucepan of cold water
  2. Bring to a boil over medium heat
  3. Cook for 8 minutes from the moment the water reaches the boil
  4. Drain and cool the eggs under cold running water
  5. Shell the eggs and chop them
  6. Heat the oil in a large frying pan over medium heat
  7. Add the eggplants and saute until tender, about 10 minutes
  8. Use a slotted spoon to transfer the eggplants to a layer of paper towels
  9. Let drain
  10. Add the garlic and pancetta to the frying pan and saute until lightly browned, about 5 minutes
  11. Stir in the tomatoes and chile pepper and season with salt and pepper
  12. Simmer over low heat until tomatoes have broken down and the sauce is thick, about 30 minutes
  13. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente
  14. Drain and add to the frying pan along with mozzarella
  15. Toss over high heat for 1 minute
  16. Transfer to a serving dish
  17. Arrange the cooked eggplant on top of the pasta
  18. Sprinkle with the chopped egg and served hot