Smoky bacon pasta with sticky chilli aubergine

Name: Smoky bacon pasta with sticky chilli aubergine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 g pack Essential Cherry Tomatoes; 200 g pack Essential British Smoked Bacon Lardons; 1 Essential Aubergine, cut into bitesized pieces; 1 tsp olive oil, if needed; 2 clove/s garlic, finely chopped; 2 tbsp tomato purée; ¼ tsp chilli flakes, plus a pinch; 300 g Essential Spaghetti; 1 tbsp clear honey; 4 tbsp Galbani Pecorino Romano, grated or shaved

A riff on a classic Amatriciana, this pasta is enriched with smoked lardons and pecorino, with added aubergines for good measure. The honey may sound unusual, but it does go deliciously well with pecorino, aubergines and a hint of chilli.

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4 out of 5 stars(5) Rate this recipe

HealthySource of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

500g pack Essential Cherry Tomatoes
200g pack Essential British Smoked Bacon Lardons
1 Essential Aubergine, cut into bitesized pieces
1 tsp olive oil, if needed
2 clove/s garlic, finely chopped
2 tbsp tomato purée
¼ tsp chilli flakes, plus a pinch
300g Essential Spaghetti
1 tbsp clear honey
4 tbsp Galbani Pecorino Romano, grated or shaved

Method

Blend the tomatoes in a food processor or liquidiser until smooth. Set aside. Put the lardons into a large nonstick frying pan. Cook over a medium heat for 10 minutes, until golden and the fat has melted. Lift out to drain on kitchen paper. If there is any excess fat, spoon most of it away.
Add the aubergine to the remaining fat in the pan. Season, turn up the heat a little, then cover and cook for 10 minutes until golden and tender. Press the aubergines occasionally as you stir to soften them. Tip out.
Return ⅔ of the lardons to the pan, either with 1 tsp fat or using the olive oil. Add the garlic and soften for 30 seconds, then add the tomato purée and ¼ tsp chilli flakes. Pour in the blended tomatoes. Simmer for 5-8 minutes until reduced and richer.
Meanwhile, cook the pasta according to pack instructions. Drain, reserving a cup of water, then tip the pasta into the sauce and toss over a low heat, gradually adding about 6 tbsp cooking water to loosen. In a small pan, warm the honey with a pinch of chilli, the remaining lardons and aubergine. Spoon over the plated pasta, then scatter with pecorino to serve.

Cook’s tip

If you’re avoiding dairy, try adding 1 tsp finely chopped rosemary with the garlic, and sprinkle a tiny bit more over the finished pasta, instead of using the cheese. If you’re making this for children, try adding a cooked, mashed carrot into the tomato sauce to up the veg count.