Recipes

Bacon and Eggplant Soy Sauce Butter Pasta

A savory and satisfying fusion of Italian spaghetti with Japanese seasonings, perfect for a quick weeknight meal.

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 2 cloves garlic
  • 1 dried red chili pepper
  • ½ onion (113g)
  • 3 shiitake mushrooms
  • 1 small bunch chives (for garnish)
  • 4 slices applewood smoked bacon (150g; swap with tomatoes for vegetarian)
  • 1 Japanese or Chinese eggplant (140g)
  • 2 Tbsp extra virgin olive oil
  • ⅛ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 1 Tbsp unsalted butter
  • 1½ Tbsp soy sauce (or mentsuyu)
  • For Boiling the Spaghetti:
    • 4 QT water
    • 1½ Tbsp Diamond Crystal kosher salt
    • 8 oz spaghetti (or linguine or fettuccine)

Notes

  • Steaming the eggplant helps keep it in bigger chunks and prevents breaking.
  • Including some pasta water helps complete the sauce.

Instructions

  1. Gather all ingredients and prepare the cooking pot. Add 4 QT water to a large pot and bring to a boil.

  2. Crush or mince 2 cloves garlic. Slice 1 dried red chili pepper into thin rounds. Cut ½ onion into ¼-inch slices. Remove stems from 3 shiitake mushrooms and slice caps into ½-inch slices. Mince chives for garnish.

  3. Cut 4 slices applewood smoked bacon into 1-inch pieces. Just before cooking, cut the eggplant right before cooking to prevent discoloration.

  4. Boil the spaghetti: Add 1½ Tbsp Diamond Crystal kosher salt to boiling water, then add 8 oz spaghetti. Cook until al dente, about 1 minute less than package instructions.

  5. Cook the ingredients: Heat a frying pan on medium heat. Add 2 Tbsp olive oil, then the bacon. Sauté until edges crisp, then add onion.

  6. While sautéing, cut eggplant into ⅓-inch slices. Stir in garlic and chili pepper. Add eggplant, season with salt and pepper, toss to coat.

  7. Add mushrooms, cover, reduce heat to low, and steam for 3 minutes.

  8. Toss pasta: Transfer al dente pasta to frying pan with butter and soy sauce. Toss well, adding pasta water if needed.

  9. Serve: Garnish with minced chives and serve immediately.

  10. Store leftovers in an airtight container in the refrigerator for up to 3 days or freezer for a month.