Smoky Eggplant Carbonara with Burrata Bruschetta
Imagine taking the creamy, silky soul of spaghetti carbonara and giving it a smoky, deeply savory twist with roasted eggplant—then pairing it with a crunchy, garlic-rubbed bruschetta topped with luscious burrata. This dish is my love letter to Italian comfort food, but with a vegetarian soul that feels utterly indulgent. The eggplant, roasted until its skin chars and its flesh turns jammy, mimics the richness of guanciale without a trace of meat. You’ll toss al dente spaghetti with a velvety sauce of eggs, pecorino, and black pepper, then fold in the smoky eggplant. On the side, toasted bread gets a rub of raw garlic, a drizzle of olive oil, and a generous smear of burrata that melts into every crevice. It’s a dinner that feels both rustic and elegant—perfect for a cozy night when you want something that tastes like hours of work but comes together in under an hour. Trust me, you’ll find yourself making this on repeat.
Ingredients
- spaghetti400g
- eggplant (large)1
- eggs4
- pecorino romano (finely grated)100g
- extra-virgin olive oil4 tbsp
- garlic4 cloves
- black pepper (freshly cracked)2 tsp
- saltto taste
- fresh basil leaves10
- burrata cheese200g
- rustic bread (sliced, 1.5cm thick)8 slices
- good-quality balsamic vinegar2 tbsp
Nutrition
Directions
- 1
Preheat your oven to 220°C (425°F). Prick the eggplant all over with a fork, then place it directly on an oven rack or on a baking tray lined with foil. Roast for about 40 minutes, turning once, until the skin is charred and the flesh is very soft. Let it cool slightly, then peel off the skin and roughly chop the flesh. Set aside.
- 2
While the eggplant roasts, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 3
In a small bowl, whisk the eggs with the grated pecorino, a generous pinch of salt, and 1 teaspoon of cracked black pepper. Set aside.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped roasted eggplant and 2 minced garlic cloves. Sauté for 2–3 minutes until fragrant and slightly caramelized. Turn off the heat.
- 5
Add the drained spaghetti to the skillet with the eggplant. Toss well, then pour the egg-cheese mixture over the pasta, tossing vigorously with tongs. Add a splash of pasta water (about ¼ cup) to create a creamy sauce. The residual heat will cook the eggs gently—never put the pan back on the heat or you’ll scramble them. Keep tossing until the sauce is silky and coats each strand.
- 6
For the bruschetta, toast the bread slices under a grill or in a toaster until golden. Rub each slice with the remaining garlic cloves, then drizzle with remaining olive oil. Tear the burrata into pieces and place on top of each slice. Season with a pinch of salt and a drizzle of balsamic vinegar.
- 7
Serve the pasta immediately, topped with torn basil leaves and an extra shower of pecorino. Place two bruschetta slices alongside each plate. Finish with a final crack of black pepper.
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