Bacon and Eggplant Soy Sauce Butter Pasta

Langkah-langkah

1. Gather all the ingredients. Add 4 QT water to a large pot (I used a 4.5 QT Dutch oven) and bring it to a boil. Meanwhile, prepare the other ingredients.

2. Crush or mince 2 cloves garlic. Slice 1 dried red chili pepper into thin rounds. If you want it less spicy, remove some or all of the seeds.

3. Cut ½ onion into ¼-inch (6-mm) slices. Remove the stems from 3 shiitake mushrooms and cut the caps into ½-inch (1.25 cm) slices.

4. Mince the 1 small bunch chives and set aside for garnish.

5. Cut 4 slices applewood smoked bacon into 1-inch (2.5-cm) pieces. How about the eggplant? We'll cut it right before cooking to keep it from changing color.

6. Add 1½ Tbsp Diamond Crystal kosher salt to the boiling water. Then, add 8 oz spaghetti and cook until al dente (I cook it one minute less than the package instructions). You now have about 11 minutes to cook the other ingredients before adding the pasta.

7. Heat a frying pan (I use a 12-inch stainless steel frying pan) on medium heat. When the pan is hot, add 2 Tbsp extra virgin olive oil. When the oil is hot, add the bacon. Sauté with a wooden spatula and let the bacon crisp on the edges a bit. Then, add the onion and stir.

8. While sautéing the onion, cut 1 Japanese or Chinese eggplant in half lengthwise, then cut diagonally into ⅓-inch (9-mm) slices.

9. Stir in the garlic and chili pepper. Add the eggplant, then season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Toss to coat the eggplant with oil.

10. Now, add the shiitake mushrooms and cover the pan with a lid. Reduce the heat to the lowest setting and steam for 3 minutes. There's enough moisture in the vegetables to keep the food from burning on very low heat. If you're worried, you can turn off the stove. Nami's Tip: I steam rather than stir-fry the eggplant, as I like to keep it in bigger chunks and stirring can break the flesh.

11. By this time, the pasta should be about ready. Pick up the al dente pasta with tongs and transfer it to the frying pan. Then, add 1 Tbsp unsalted butter and 1½ Tbsp soy sauce. Quickly toss everything to combine well.Nami's Tip: It's okay to include some pasta water as you transfer the spaghetti, as it helps complete the sauce (and I don't pour additional pasta water in this recipe). If you prefer to drain it, then reserve some pasta water to add later for the sauce, as needed.

12. Serve the pasta to individual dishes and garnish with minced chives. Enjoy!

13. Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.