- Prepare the eggplants:
- Dice the eggplants into small cubes. Sprinkle them with salt and place them in a colander to drain for about 30 minutes. This helps remove any bitterness. Afterward, rinse and pat them dry with a paper towel.
- Cook the pancetta:
- In a large pan, heat a tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove from the pan and set aside, leaving the rendered fat in the pan.
- Sauté the eggplants:
- In the same pan, add another tablespoon of olive oil. Add the diced eggplant and sauté over medium heat for about 10-12 minutes, stirring occasionally, until the eggplant becomes soft and golden. Add the minced garlic during the last 2 minutes of cooking to soften it and infuse the oil with flavor.
- Cook the pasta:
- While the eggplants are cooking, bring a large pot of salted water to a boil. Cook the tortiglioni pasta according to the package instructions until al dente. Reserve about a cup of pasta cooking water before draining the pasta.
- Combine the pasta and sauce:
- Add the cooked pancetta back into the pan with the eggplant and stir to combine. Pour in a little bit of the reserved pasta cooking water to help create a sauce. Gently toss the pasta into the pan with the eggplant and pancetta, ensuring everything is well coated. If the mixture feels too dry, add a bit more pasta water.
- Add the robiola cheese:
- Remove the pan from heat and stir in the robiola cheese. The heat from the pasta and vegetables will melt the cheese, creating a creamy sauce that coats the pasta. Season with salt and pepper to taste. If you like a bit of heat, you can add some red pepper flakes here.
- Serve:
- Plate the pasta and garnish with fresh basil leaves and grated Parmigiano-Reggiano, if desired. Serve immediately and enjoy!
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