Spaghetti in a white sauce with aubergine bolognese, basil and parmesan


  • 400g of Panzani Spaghetti
  • 2 aubergines
  • 1 bunch of fresh basil
  • 200g grated Parmesan
  • 1 litre of milk
  • 60g of butter
  • 80g of flour
  • Nutmeg
  • Salt, pepper
  • Olive oil

Preparations steps

  • 1. Dice the aubergines into small, regular cubes and brown them in the olive oil, which should be very hot. I recommend you do this in increments, adding only a few aubergine bits at a time.
  • 2. Salt, pepper, and remove.
  • 3. Make a bechamel sauce using the milk, flour, nutmeg, and butter. Add 100 grams of grated parmesan to the bechamel sauce, as well as a little salt and pepper.
  • 4. Mix the aubergines in with the sauce, chop the basil and add it in.
  • 5. Cook the Spaghetti in salted boiling water, remove when al dente and mix in with the sauce.
  • 6. Set it out on a plate, and sprinkle with the remaining parmesan cheese. Buon appetito!
  • You can mix a little tomato sauce in with the bechamel, which will make the sauce pink... A very delicious and aesthetically pleasing touch of colour!

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