Description
Pasta alla Cenere is a delightful Italian dish that combines tender pasta with the rich, smoky flavors of charred eggplant and garlic. This creamy masterpiece transforms simple ingredients into a gourmet experience, perfect for cozy evenings or entertaining guests. With its luxurious texture and mouthwatering aroma, this dish promises to elevate your weeknight dinner without the hassle. Enjoy each comforting bite as you savor the essence of Italian cuisine in your home.
Ingredients
Scale
- 8 oz penne pasta
- 1 medium smoked eggplant (about 1 cup, cubed)
- 1 cup heavy cream
- 3 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Roast cubed eggplant drizzled with olive oil and salt for about 20 minutes until charred.
- Cook penne pasta in boiling salted water until al dente; reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant.
- Add roasted eggplant and heavy cream to the skillet, mixing well while adding reserved pasta water to reach desired sauce consistency.
- Toss in cooked pasta and grated Parmesan, stirring until evenly coated.
- Serve topped with extra Parmesan and freshly cracked pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg