First wash and peel the aubergines and cut them into short strips.
Cook the aubergines in a large non-stick pan with a little oil and salt, and in the meantime prepare the ricotta cream: put ricotta, cream, basil, salt and oil in a bowl and blend with a blender (alternatively , you can put everything in a mixer and whisk like this, or chop the basil with a knife and mix by hand).
Put the cream in the fridge on hold.
Cook the aubergines until they are golden brown, then turn off and add the ricotta cream.
In the meantime, cook the pasta in a pan of boiling salted water and lengthen the dressing with 1 ladle of cooking water to make it more fluid.
Drain the pasta al dente and sauté it in the dressing, adding a little pecorino to stir.
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