Spaghetti with Aubergines & Pancetta

16th February 2016

by Chef Marvin Gauci


Take this list with you to any of our 8 supermarkets:
  • 500 Grams
    Carrefour Discount spaghetti
  • 200 Grams
    Carrefour pancetta, cubed
  • 1
    aubergine, cubed
  • 200 Grams
    Carrefour walnuts
  • 400 Grams
    cherry tomatoes, halved
  • 200 Millilitres
    fresh cream
  • handful


  1. Cook the pasta according to packet directions, in the meantime start the sauce.

  2. Heat about 2 tbsp olive oil in a large pan, then add the chopped onions, pancetta and aubergines. Sauté until the pancetta starts browning and the aubergines have softened.

  3. Add the walnuts, cherry tomatoes and parsley to the pan, stir well and leave for a few minutes until the walnuts toast and the tomatoes soften slightly.

  4. Pour in the fresh cream and leave until it reduces slightly. At this point add some more parsley, the rucola and season with salt and pepper.

  5. Toss the spaghetti into the pan and mix well with the sauce. Serve immediately.