Ingredients:
- 400g Tortiglioni pasta (or any pasta of your choice)
- 2 medium eggplants (melanzane), diced into small cubes
- 150g pancetta, diced
- 200g robiola cheese (soft, creamy cheese typical of Piedmont or Lombardy)
- 2 cloves garlic, minced
- Olive oil (for frying)
- Fresh basil leaves, chopped (optional, for garnish)
- Salt and pepper to taste
- Grated Parmigiano-Reggiano (optional, for serving)
- A pinch of red pepper flakes (optional, for a bit of heat)
