Creamy, savory, and incredibly aromatic – these rigatoni with eggplant cream and mascarpone bring authentic Italian comfort food to the table. The tender eggplants provide a velvety sauce, while crispy bacon adds a hearty note to the dish.
A simple yet sophisticated pasta recipe for everyone who loves creamy noodle dishes.
Ingredients for 4 people
- 320 g Rigatoni
- 1 small package of mascarpone
- 200–250 g diced bacon
- 2 eggplants
- Olive oil
- Fresh chives
- Salt to taste
- Pepper to taste
Preparation
1. Prepare the eggplants
Peel one and a half eggplants and cut them into small cubes. Set the remaining half of the eggplant aside with the skin on.
2. Sauté the eggplants
Sauté the eggplant cubes in a large pan with a little olive oil over medium heat until soft and golden brown. Season with salt and add some chopped chives.
3. Create the creamy sauce
Add the mascarpone to the soft eggplants and stir everything well until a creamy sauce forms. Add a little pasta water if necessary.
4. Prepare the crispy eggplant topping
Cut the remaining half of the eggplant with the skin on into small cubes and fry briefly in hot oil until crispy. Then let it drain on paper towels.
5. Fry the bacon until crispy
Fry the bacon in a separate pan without additional oil until crispy.
6. Cook the pasta
Cook the rigatoni in plenty of salted water until al dente and then drain.
7. Mix everything together
Add the pasta directly to the eggplant-mascarpone cream and mix well. If necessary, add a little cooking water to make the sauce extra creamy.
8. Serve
Plate the pasta and top with the crispy bacon and the fried eggplant cubes.
Mahlzeit's tip
For even more flavor, you can use freshly grated Parmesan or a little lemon zest. If you like it spicier, enhance the dish with freshly ground black pepper or chili flakes.
Bon appétit
This delicious recipe is by @angelasurano80
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