Ingredients
For the eggplant
- 1 large globe eggplant (about 1 1/4 pounds / 570g), cut into 1/2-inch cubes (about 4 cups)
- 1 1/2 teaspoons Diamond Crystal kosher salt (use half as much if using Morton), plus more for the pasta water
- 1 tablespoon cornstarch
- 1/3 cup avocado oil, plus more as needed
- 2 garlic cloves, minced
For the carbonara
- 1 pound mezze rigatoni
- 4 large egg yolks (save the whites for your morning scramble the next day!)
- 1 large whole egg
- 1 cup finely grated Pecorino Romano (about 3 ounces / 85g), plus more for serving
- 1 tablespoon white (shiro) miso
- 2 teaspoons coarsely ground black pepper, divided, plus more for serving
Instructions
- Toss the eggplant with the 1 1/2 teaspoons salt in a colander set over a bowl and let it sit for 20 to 30 minutes, until beads of moisture have surfaced and the cubes look slightly slumped. Spread on a towel and press dry with a second towel. Transfer to a bowl, sprinkle with the cornstarch, and toss until every piece looks matte with no visible white patches.
- Heat the olive oil in a 12-inch skillet over medium-high until it shimmers and a test cube sizzles on contact. Add half the eggplant in a single layer and let it sit undisturbed for 3 to 4 minutes, until the undersides are golden. Stir, then continue cooking, stirring every couple of minutes, until the cubes have shrunk by about a third, turned deep mahogany with glassy edges, and feel custardy in the center when pressed with a spoon, 10 to 12 minutes total. Transfer paper towel-lined plate and sprinkle with kosher salt immediately. Add a tablespoon or two more oil if the pan looks dry and repeat with the remaining eggplant.
- Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the rigatoni until just shy of al dente, about 2 minutes less than the package directs. Before draining, scoop out 2 cups of the pasta water and set aside.
- While the pasta cooks, whisk the egg yolks, whole egg, pecorino, miso and 1 teaspoon of the pepper in a large bowl until it forms a thick, grainy paste. Whisk in 2 tablespoons of the hot pasta water to loosen it to a pourable custard.
- Dry out the pasta pot and return to medium heat with 1 tablespoon of avocado oil. Add half the fried eggplant, the garlic and the remaining 1 teaspoon pepper. Cook for about a minute, until the garlic smells toasty and the pepper is fragrant. Add the drained pasta and 1/4 cup of the pasta water and toss.
- Reduce the heat to the lowest setting. Pour the egg mixture over the pasta and toss constantly and quickly, adding pasta water a splash at a time, for 1 to 2 minutes, until the sauce turns glossy and clings to the rigatoni like a thin crème anglaise. Pull the pan off the heat the moment it looks right; residual heat will finish it. If it looks tight, add more water. If it looks thin, keep tossing off the heat and it will come together.
- Divide among bowls and top with the remaining crispy eggplant, more pecorino and a few grinds of black pepper. Serve immediately.