Spaghetti Carbonara Aubergine and Zucchini Recipe

Ingredients:

• 1 large aubergine, cubed
• 1 large zucchini, sliced
• 6 slices of bacon, chopped
• 1/2 cup of Parmesan cheese, grated
• 4 large eggs, beaten
• 1 lb spaghetti pasta
• 4 cloves of garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 2 tbsp olive oil

Instructions:

1. Heat a large skillet over medium heat and add chopped bacon. Cook for 5 minutes until crispy. Remove the bacon from the skillet, and set aside.
2. Add olive oil to the same skillet and add minced garlic. Cook for 1-2 minutes until fragrant. Add in the aubergine and zucchini. Cook for 8-10 minutes until soft and browned.
3. In a separate bowl, whisk together beaten eggs, grated Parmesan cheese, heavy cream, salt, and pepper. Set aside.
4. Cook spaghetti pasta according to the package instructions until al dente. Drain the pasta and add it to the skillet with the aubergine and zucchini. Toss until well combined.
5. Remove the skillet from heat and slowly pour the egg mixture on top while stirring continuously. The heat from the pasta and vegetables will cook the eggs and create a creamy sauce.
6. Add the bacon back to the skillet and stir until everything is well combined.
7. Serve hot and garnish with additional Parmesan cheese and black pepper if desired.

Verdict:

The combination of Spaghetti Carbonara with Aubergine and Zucchini will surely amaze your taste buds and leave you feeling satisfied. The creaminess of the egg, Parmesan, and cream mixture combined with the smokiness of the bacon and the sweetness and tenderness of aubergine and zucchini make this dish the perfect comfort food for any occasion.

Serving Suggestions:

This dish can be served as a main course, accompanied with a glass of white wine, and a crisp green salad. Enjoy!