Smoky Eggplant Carbonara with Crispy Breadcrumbs

Ingredients

• eggplant, large1
• spaghetti400g
• pecorino romano, finely grated120g
• garlic cloves, thinly sliced4
• extra virgin olive oil60ml
• smoked paprika1 tsp
• saltto taste
• black pepper, freshly ground1 tsp
• fresh basil leaves, roughly torn10
• panko breadcrumbs60g
• butter30g
• red pepper flakes1/2 tsp (optional)

Directions

1. 1

   Preheat your oven to 220°C (425°F). Cut the eggplant into 2cm cubes, toss with 2 tablespoons olive oil, smoked paprika, and a generous pinch of salt. Spread on a baking sheet and roast for 20 minutes, until golden and softened. Flip halfway through—the edges should be caramelized and the insides creamy.

2. 2

   While the eggplant roasts, bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente (about 1 minute less than package directions). Reserve 250ml of pasta water before draining. Do not rinse—the starch is essential for the sauce.

3. 3

   In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant but not browned. Add the roasted eggplant and toss gently for 2 minutes, letting it soak up the oil and garlic.

4. 4

   Reduce the heat to low. Add the drained spaghetti directly to the skillet with the eggplant. Sprinkle over the grated pecorino, then pour in 150ml of the reserved pasta water. Toss vigorously using tongs for 2-3 minutes, until the cheese melts into a creamy, glossy sauce that clings to every strand. If the sauce seems thick, add more pasta water a splash at a time.

5. 5

   In a separate small pan, melt the butter over medium heat. Add the panko breadcrumbs and stir constantly for 3-4 minutes, until they turn deep golden and smell nutty. Remove from heat and season with a pinch of salt and black pepper.

6. 6

   Serve the pasta immediately in warm bowls, topped with a generous shower of crispy breadcrumbs and torn basil leaves. Finish with an extra grating of pecorino and a crack of black pepper. Buon appetito!