Recipe
Pasta:
250 g semolina flour, 2 eggs, a little water
7 egg yolks, 5 cm Pecorino & 5 cm Parmigiano Reggiano, Fresh pepper, Salt, Olive oil, 1 eggplant, Liquid smoke, Pimentón, 1 clove of garlic
Cut the eggplant into 1 cm thick slices, rub with lemon juice, and sprinkle with salt. Let it drain for one hour. Then pat dry, brush with oil, and gratinate in the oven. Cut into small pieces.
Combine the pimentón, liquid smoke, and oil to make a marinade, grate the garlic, and add it. Marinate the eggplant in this mixture. Optional: lemon oil instead of regular olive oil.
Finely grate the cheese, whisk the egg yolks, and mix with the cheese. Add two tablespoons of olive oil. Cook the pasta, sauté the eggplant in a pan, and toss with the pasta.
Set aside. Add a little of the pasta water to the egg mixture, then add the pasta. If necessary, add a little more pasta water to achieve the right consistency for the sauce. Arrange using a ladle and large tweezers.
by FoxyDiggler