Red pepper and aubergine carbonara

Serves 4.

Red pepper and aubergine carbonara ingredients

  • 320g gnocchetti di sardi
  • 1 medium red pepper, cut anto small dice
  • 1 medium aubergine, cut into small dice
  • 1 stick celery, cut into small dice
  • 1 clove garlic, peeled and lightly crushed
  • 1 whole small chilli
  • 2 medium eggs
  • 1 tsp marjoram
  • 60ml olive oil
  • 80g parmesan cheese, grated
  1. Fry the pepper, aubergine, celery, garlic cloves marjoram and chilli in half the olive oil for about 15 minute.
  2. Remove from the heat and discard the garlic and chilli. Keep warm
  3. Beat together the eggs, cheese and the rest of the oil.
  4. Cook the pasta until al dente
  5. Add the drained pasta to the vegetables and mix well
  6. Finally, add the egg mixture and stir thoroughly.

Red pepper and aubergine carbonara

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