Miso aubergine and pork bucatini recipe
 This delicious fusion dish brings together golden pork mince and aubergine with a creamy miso sauce for a weeknight pasta with a difference. 1 tsp Sichuan peppercorns2 tbsp olive oil250g/9oz pork mince1 aubergine, cut into 5cm/2in matchsticks30g/1oz fresh coriander, stalks finely chopped and leaves roughly chopped2 garlic cloves, finely sliced125g/4½oz bucatini (or other long pasta)4 free-range egg yolks60g/2¼oz Parmesan, finely grated60g/2¼oz miso paste3 spring onions, finely sliced and whites and greens separated1 lime, juice onlysalt 1 tsp Sichuan peppercorns 2 tbsp olive oil 250g/9oz pork mince 1 aubergine, cut into 5cm/2in matchsticks 30g/1oz fresh coriander, stalks finely chopped and leaves roughly chopped 2 garlic cloves, finely sliced 125g/4½oz bucatini (or other long pasta) 4 free-range egg yolks 60g/2¼oz Parmesan, finely grated 60g/2¼oz miso paste 3 spring onions, finely sliced and whites and greens separated 1 lime, juice only salt Method Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water.Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce.Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water. Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce. Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Recipe tips Make sure the pan is off the heat and cooled slightly before you add the egg mixture, or it might scramble as soon as it hits the pan. You can always tip the pasta and pork mince out of the pan into a large bowl and toss it in the egg-miso mixture, then add it back to the pan if it needs a little warming through.