Mealime recipe · lives on in MealPot
Spicy Bacon, Eggplant & Mushroom Pasta (Amatriciana) with Parsley
- 30 min
- 2–6 servings
- 681 kcal / serving
A hearty weeknight pasta with smoky bacon, tender eggplant, and mushrooms in a bright tomato sauce. The mix stays cozy on the plate while the quick cook time keeps weeknights simple.
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Ingredients
- 4 slicesbacon
- 1eggplant
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1 ozParmesan cheese
- 5 ozpenne pasta
- 1shallot
- 1 (8 oz) cantomato sauce
- ¼ lbwhite mushrooms
- eggplants
- red onion
From the pantry: black pepper, crushed red pepper, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · slotted spoon · stirring spoon
Directions
- Boil a pot of salted water and cook the pasta until al dente, then drain and return it to the pot.
- Wash and dry the produce while the pasta cooks.
- Dice the eggplant and mushrooms; set aside in a bowl.
- Heat a large skillet over medium-high heat.
- Cut the bacon into small pieces.
- Cook the bacon in the skillet until crispy, about 4–5 minutes; transfer to a paper towel–lined plate and keep the drippings in the skillet.
- Peel and mince the shallot and garlic on a clean cutting board.
- Add the eggplant, mushrooms, shallot, garlic, and a pinch of salt to the skillet with bacon drippings; cook until the vegetables are soft and golden, 7–8 minutes.
- Return the pasta to the pan, along with the tomato sauce and spices; simmer briefly until warmed through, about 2 minutes.
- Chop the parsley leaves and grate the Parmesan.
- Stir the veggie sauce and bacon into the pasta, then add half the parsley.
- Divide among plates, top with the remaining parsley and a sprinkle of red pepper and Parmesan, and serve.
Two tips
- Prep in advance by dicing the eggplant and mushrooms and mincing the shallot and garlic.
- Store leftovers in the fridge and reheat with a little extra tomato sauce or a drizzle of pasta water; finish with Parmesan and crushed red pepper.
Nutrition per serving
- Calories
- 681 kcal
- Protein
- 28 g
- Carbs
- 83 g
- Fat
- 28 g
- Fiber
- 15 g
- Sodium
- 408 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.