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Pasta and aubergine bowl
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 601
  • Fat about 34g
  • Carbohydrates about 52g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 80 g diced bacon
  • 1 onions, finely chopped
  • 2.5 dl cream
  • 0.5 tsp salt
  • 2 aubergine, cut into cubes
  • a little pepper
  • salted water, boiling
  • 250 g pasta (e.g. fusilli)
  • a little flat-leaf parsley, leaves torn off
  • 40 g grated Gruyère
  • 40 g grated Emmental
  • 4 bowls, each approx. 500 ml
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And that's how it's done
And that's how it's done
Sauté the bacon and onion in a non-stick frying pan. Add the aubergines and cook for a further 5 mins. Pour in the cream, bring to the boil, season, cover and set aside.
Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the pasta, cooking water and cheese to the sauce, mix and serve in bowls. Garnish with parsley.

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