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Fettuccine with bacon, eggplant & balsamic sauce
Fettuccine with bacon, eggplant & balsamic sauce
610kcal Per person
32g Protein
78g Carbs
19g Fat
10g Fiber
Ingredients
- 3 ounces fettuccine (84 g)
- 1 eggplant
- ¼ onion
- 1 clove garlic (5 g)
- 10 cherry tomatoes
- 3 slices bacon
- 1 tablespoon balsamic vinegar (15 ml)
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Cook the fettuccine according to the package instructions.
- Cut the eggplant into cubes, finely chop the onion and garlic and halve the cherry tomatoes.
- Fry the bacon in a hot pan until crispy. Once the bacon is crispy, remove it and leave the fat in the pan.
- Add the balsamic vinegar to the pan, then cook the eggplant for 5–7 minutes until soft and golden brown. Add the onion and garlic, and sauté for 2–3 minutes. Add the cherry tomatoes and let the sauce simmer for 5–7 minutes.
- Toss the fettuccine with the sauce and season with salt and pepper to taste.
- Crumble the bacon over the top, sprinkle with cheese and serve warm.
Tip van FitChef
1. For a spicy kick, stir chili flakes into the sauce.
2. Even tastier with fresh basil leaves sprinkled on top.
