Farfalle arrabiata with melanzane and panna

Ingredients for 2 servings:

• 250 g tri-colored farfalle
• 100 g bacon
• 1 large eggplant(s)
• 1 onion(s)
• 200 g cheese (Pecorino Romano)
• 250 g cherry tomatoes
• 400 g crème fraîche
• 1 lemon(s) or lime, the peel
• 2 bunches of mint
• 1 tbsp capers
• 2 shots of balsamic cream with raspberry flavor
• some white wine (Pinot Grigio)
• lots of pepper
• Salt
• olive oil

Instructions

Working time approx. 50 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

Farfalle with ham, onions, bacon, eggplant and lots of crème fraîche with lime.

Halve the eggplant lengthwise, cut a cross into it, and season with salt. After about 15 minutes, wipe off the salt and any excess liquid with kitchen paper. Preheat the oven to 200°C (fan) and roast the eggplant halves for about 30 minutes. Remove the eggplant halves from the oven and let them cool. Then scoop out the flesh with a spoon. Finely chop the eggplant flesh, capers, and mint, ideally all at once using a chopping knife. Mix the grated lemon or lime zest with the crème fraîche. Add a dash of olive oil. Add the finely chopped eggplant, capers, and mint, and season with salt and pepper, the balsamic vinegar, and any additional spices you may need. I also added “Fire Eaters,” garlic pepper, and dried parsley. Cook the farfalle. Meanwhile, sauté the coarsely diced white onion with the diced bacon. The bacon and onions should be lightly browned. Deglaze with a splash of white wine and let the alcohol evaporate. Halfway through the pasta’s cooking time (about 6 minutes), remove the pasta from the cooking water with a ladle and add it to the pan with the bacon and onions. Add three to five ladles of the pasta’s cooking water. The starch in the cooking water will coat the pasta and make it slightly creamy. When the cooking water has almost evaporated, gradually add the Pecorino Romano, swirling the pan continuously until a light cream forms. Now add the cherry tomatoes and heat until hot, but not so hot that the skins become rippled and peel off. Then add the prepared sauce made with crème fraîche, capers, and mint, and turn off the heat. The residual heat will heat the sauce up. Season to taste and serve hot. Serve with herb baguette.