Ingredients:
500g Barilla Wholemeal Spaghetti
1 large eggplant
500ml oil for frying
4 whole free-range eggs + 2 yolks
100g wheat flour
2 spoons of grated parmesan
2 spoons of grated pecorino cheese
30ml extra virgin olive oil
Salt and black pepper to taste
Preparation mode:
Cut the eggplants into medium cubes and dredge them in flour. Fry in hot oil until golden. Separately, mix the eggs, grated pecorino cheese and parmesan cheese, salt and black pepper.
Cook the pasta in plenty of salted water according to the time indicated on the package so that it remains “al dente”. In a bowl add the Spaghetti, the egg mixture and stir vigorously until the cheeses melt and form a creamy sauce. Add the fried eggplants. Serve immediately.
Yield: 6 servings
