Spaghetti alla norma with pancetta 🍆 Ingredients for 4: 300g pancetta, diced 1 medium eggplant, diced 2 tbsp olive oil 1 brown onion, finely diced 400g cherry tomatoes 4 garlic cloves, finely chopped 2 handful of fresh basil Salt and pepper 2 tbsp tomato paste 300g spaghetti To finish: Freshly grated Parmesan Fresh basil leaves Method: 1. Bring a large pot of water to boil and salt heavily until it taste like the ocean. 2. In a non stick pan on medium heat, render the fat of the diced pancetta. 3. Once the pancetta is crispy, remove from the pan leaving as much fat/oil in the pan as possible. 4. Add the diced eggplant into the rendered fat and cook until caramelised. 5. Remove from the pan, add olive oil and saute the onions for 60 seconds. 6. Add the cherry tomatoes and allow them to blister down into a jam like consistency. 7. By now, the water should be at a rolling boil. Add the pasta and cook until al dente. 8. Add the garlic and basil and cook until fragran...