250gfusilliyou can substitute this with any pasta shape you prefer
Olive oilenough to cover the bottom of the pan
1largegarlic clovefinely chopped
1spring onionfinely chopped
1medium sizedeggplant
2table spoonschèvreI used the soft kind, which makes the pasta dish a bit more creamy. Using a harder chèvre would give the dish more of a cheesy flavour, but less creamy.
2table spoonspancettain small dices
1biolemonzest and juice
some basil leavesfinely chopped for decoration
salt and pepper
Instructions
Gently fry the finely chopped garlic and spring onion until they are glassy. Be careful not to use too much heat - you don't want them to become brown.
Add the diced eggplant, reduce the heat and let this simmer for a good 5 minutes until the eggplant is soft. I added a lit to the pan so that the moisture stayed and the dices did not burn.
Set up a pan of hot water and cook the fusilli al dente with the usual amount of salt.
Add the pancetta to the soft eggplant dices and let them fry still on mediaum heat until the fat has been absorbed by the eggplant.
Add the lemon zest, lemon juice and chèvre and reduce the heat immediately. Let the mixture simmer with a closed lid until your pasta is ready. Drain the fusilli and mix in the same pan with the eggplant mixture. To serve, add a few sliced leaves of basil.