The flavour of the pancetta and the aubergine really make this dish superb
2 tablespoons olive oil
1 tablespoon salted butter
250g cubed pancetta
1 medium aubergine, trimmed and cust into small cubes
500g gluten free penne
4 tablespoons of chopped parsley
4 tablespoons parmesan cheese
salt and pepper to taste
Heat the oil and the butter in a large pan over a medium heat. Add the pancetta and the aubergine and fry for 5 minutes, stirring occasionally
Add the mascaparone, stir well and cook for a futher 2 minutes. Season wit hsalt & pepper and remove from the heat.
Cook the pasta as per packet instructions. Drain then add back to the same pan and, while still off the heat. stir in the mascaparone sauce. Add the parsley and the parmesan. Mix together for around 30 seconds so everything gets a good coating and serve straight away.