Nastrini With Aubergines And Gorgonzola

Preparation:

Preparation: Cut the aubergines into cubes, without putting them in salt. Let them sizzle in a pan for about a quarter of an hour together with a few tablespoons of oil and a couple of cloves of garlic. In another pan, fry the diced pancetta slowly over low heat, as it quickly loses its sweetness. Add the browned aubergines, a pinch of salt, the ribbons cooked al dente, a few spoonfuls of the pasta cooking water, mix and cover everything with diced Gorgonzola, a sprinkling of black pepper, a pinch of chopped parsley and serve. The aubergines used in this recipe are the large ones, light purple in colour, very sweet, absolutely without the "spicy" typical of the dark purple ones; they are also quick to cook.