Easy Soy Butter Eggplant Bacon Pasta

Por Just One Cookbook · 30 min

Ingredientes

Modo de preparo

1. Bring 4 quarts of water to a boil in a large pot.
2. Mince the garlic, slice the dried chili into thin rounds (remove seeds for less heat), slice the onion into ¼-inch pieces, remove the shiitake stems and slice the caps into ½-inch pieces, mince the chives, and cut the bacon into 1-inch pieces.
3. Add 1½ tablespoons Diamond Crystal kosher salt to the boiling water, then cook the spaghetti until al dente, about one minute less than the package says.
4. Meanwhile, heat a 12-inch frying pan over medium heat with 2 tablespoons olive oil. Add the bacon and cook until the edges crisp slightly, then add the onion and stir.
5. Cut the eggplant lengthwise in half, then diagonally into ⅓-inch slices, and cut it just before cooking.
6. Stir in the garlic and chili. Add the eggplant, season with ⅛ teaspoon Diamond Crystal kosher salt and ⅛ teaspoon black pepper, and toss to coat with oil.
7. Add the shiitake, cover, and steam on the lowest heat for 3 minutes. Turn off the heat if you are worried about burning.
8. Transfer the pasta to the pan with tongs, adding a little pasta water if you like. Add 1 tablespoon unsalted butter and 1½ tablespoons soy sauce, and toss quickly to combine. Serve and garnish with chives.

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