Carefully wash the aubergines, peel and cut them into small slices or cubes according to your preference.
In a frying pan, pour a generous amount of olive oil before adding the cloves of garlic, previously peeled and chopped.
Then, add the aubergines and let them cook on medium heat until slightly brown.
Cut the pancetta into small pieces and fry in a separate pan, turning gently every so often until golden brown.
Bring a large saucepan of lightly salted water to the boil.
Add the spaghetti and stir. Let the spaghetti simmer until it’s al dente.
Once the spaghetti is cooked, carefully drain the water, and set some pasta water aside for later. Add the pieces of grilled aubergines to the frying pan containing the pancetta, then pour the pasta and let it all simmer.
In the meantime, cut the Galbani Dolcelatte into small pieces and add to your frying pan together with a little bit of the pasta water you saved earlier. Stir.
Season with salt and pepper and let the pasta simmer for a few more minutes to allow the Galbani Dolcelatte to melt slightly. Remove from the heat, then serve with thinly chopped fresh parsley on top.
Your delicious aubergine pasta recipe with Galbani Dolcelatte is now ready. Enjoy!
You can easily transform this recipe into a vegetarian spaghetti recipe by removing the pancetta.
You can make this delicious spaghetti recipe using a pasta of your choice or even rice!