for 4 person

Sauce

80 g	diced bacon
1	onion, finely chopped
2	aubergine, cut into cubes
2 ½ dl	cream
½ tsp	salt
a little	pepper

Pasta

250 g	pasta (e.g. fusilli)
	salted water, boiling
40 g	grated Gruyère
40 g	grated Emmental
a little	flat-leaf parsley, leaves torn off

How it's done

Sauce

Sauté the bacon and onion in a non-stick frying pan. Add the aubergines and cook for a further 5 mins. Pour in the cream, bring to the boil, season, cover and set aside.

Pasta

Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the pasta, cooking water and cheese to the sauce, mix and serve in bowls. Garnish with parsley.

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