Ingredients:
500g Barilla Whole Wheat Spaghetti
1 large eggplant
4 whole free-range eggs + 2 yolks
100g wheat flour
2 spoons of grated Parmesan
2 tablespoons grated pecorino cheese
50ml extra virgin olive oil
Salt and black pepper to taste
Preparation mode:
Cut the eggplants into medium cubes and roll them in flour. Saute in a non-stick frying pan in extra virgin olive oil until golden brown.
Separately, mix the eggs, grated pecorino cheese and parmesan cheese, salt and black pepper.
Cook the pasta in plenty of salted water for the time indicated on the package so that it is “al dente”. In a bowl add the pasta, the egg mixture and stir vigorously until the cheeses melt and form a creamy sauce. Add the fried eggplants. Serve immediately.
