Spicy Bacon, Eggplant & Mushroom Pasta (Amatriciana) with Parsley

A quick 30-minute pasta for two with crispy bacon, sautéed eggplant and mushrooms in a tomato sauce spiced with black pepper and red pepper flakes, finished with parsley and Parmesan.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add 1/2 tsp salt and pasta, and stir for a few seconds. Cook until desired firmness, 8–10 minutes.

Step 2

Meanwhile, wash and dry the fresh produce (eggplant, mushrooms, parsley).

Step 3

Trim and small dice eggplant; quarter mushrooms. Transfer both to a medium bowl and set aside.

Step 4

Preheat a large skillet over medium-high heat.

Step 5

While the skillet heats up, small dice bacon.

Step 6

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 4–5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the drippings in the skillet.

Step 7

While the bacon cooks, using a clean cutting board, peel and mince shallot and garlic.

Step 8

Return the skillet (with bacon drippings) to medium heat. Once hot, add eggplant, mushrooms, shallot, garlic, and 1/4 tsp salt; cook, stirring occasionally, until eggplant and mushrooms are soft and golden, 7–8 minutes.

Step 9

When the pasta is done, drain in a colander and return to the pan; cover and set aside.

Step 10

Shave parsley leaves off the stems; discard stems and mince the leaves.

Step 11

Finely grate Parmesan.

Step 12

When the veggies are done, add tomato sauce and spices to skillet. Stir to combine and bring to a simmer; cook, stirring occasionally, until warmed through, about 2 minutes. Add 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper.

Step 13

Add veggie sauce, bacon, and half of the parsley (reserving the rest for garnish) to the pan with the pasta; stir to combine.

Step 14

To serve, divide pasta between plates or bowls; top with reserved parsley, additional crushed red pepper, and Parmesan. Enjoy!