Recipe: Pancetta & Eggplant Spaghetti with Fig Balsamic

Key step

Boiling the pasta in less water than you would normally use helps concentrate the starch which results in a thicker, clingier, and more emulsified sauce.

Ingredients

serves 3-4

6oz dry spaghetti

4oz pancetta, small diced

whole garlic bulb cut in half

2 cups eggplant, small diced

1 cup cherry tomatoes, sliced in half

3 tbsp Global Gardens Basil infused Olive oil (substitute extra virgin olive oil)

1/2 cup Global Gardens fig balsamic vinegar (substitute balsamic vinegar)

8 basil leaves, chiffonade (rolled and cut into very thin strips)

4 dried black mission figs, quartered

Prepare the reduction

In a small saucepan on medium heat, bring the fig balsamic vinegar to a gentle boil and let cook for 5-10 minutes or until reduced by half. You’re evaporating the water to intensify the flavor, bring out more of the sweetness and thicken the sauce. Set aside to cool completely.

Prepare the pasta

Bring 6 cups of water to a boil in a pot and add 1 tbsp Kosher salt. Drop in the spaghetti and set a timer for 9 minutes. Turn off heat and let sit in pasta water until your sauce is ready for the final steps. If you haven't started your sauce yet then reserve 1/4 cup of the pasta water and drain the rest of the noodles to prevent further cooking.

While waiting for the pasta water to come to boil, preheat a large skillet on medium high heat and add in the pancetta. Cook the pancetta, stirring occasionally, until some of the fat starts to render out, about 5 minutes. Place the halved garlic bulb, cut side down, into the skillet. Swirl the bulb around the pancetta fat making sure only the cut side is making contact with the surface of the skillet. Continue to cook the pancetta for an additional 3-5minutes or until browned and some bits start popping.

Add in the cut eggplant and stir into an even layer mixing with the pancetta. The garlic bulb can continue to infuse into the fats at this point. Cook the eggplant until softened and slightly browned, about 6-7minutes. Add in the cherry tomatoes and the basil infused olive oil. Stir to combine and let cook till tomatoes are softened about 3-4minutes. Season the mixture with a little salt and pepper.

Add in 1/4 cup of your pasta water and swirl around to combine, let cook for 20-30 seconds. The water should immediately sizzle and evaporate as it hits the hot pan and the starches from the pasta water will emulsify with the fats and oils to create a nice thick sauce. Add in the cooked spaghetti and combine thoroughly with sauce. After about a minute or mixing the pasta with the sauce, turn off the heat and mix in the chiffonade basil. Pasta is ready to be served with the balsamic drizzle and dried figs!

Levi works on his noodle twirling!